Phyllo Apples With Rum Raisin Sauce Recipe
Flaky phyllo dough creates a bowl-like base for the tender apples and delectable sauce in these individual desserts. A scoop of vanilla ice cream is the perfect finishing touch. —Marie Rizzio, Interlochen, Michigan
- 6 small apples, peeled and cored
- 4 sheets phyllo dough (14 inches x 9 inches)
- 1/4 cup butter, melted
- 1/3 cup Diamond of California Slivered Almonds, toasted
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/3 cup cold water
- 1/2 cup packed brown sugar
- 1/3 cup raisins
- 1 tablespoon rum
- 3 cups vanilla ice cream
- Cut apples into wedges three-fourths of the way down, leaving bottoms intact; place in an 11-in. x 7-in. baking dish. Microwave, uncovered, on high for 5 minutes or just until apples begin to soften.
- Grease six 4-oz ramekins; set aside. Brush one sheet phyllo dough with butter; layer with remaining sheets and butter. Cut the stack lengthwise into six strips and widthwise into thirds, creating eighteen strips. Layer three strips in a greased 4-oz. ramekin, allowing ends to hang over edge. Top with an apple. Repeat.
- Fill apples with almonds. Combine sugar and cinnamon; sprinkle over apples. Place ramekins in a 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown. Cool slightly.
- In a small heavy saucepan, combine cornstarch and water until smooth. Stir in brown sugar and raisins. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in rum.
- Carefully slip phyllo apples out of ramekins and onto dessert plates. Top with ice cream; drizzle with sauce. Serve immediately. Yield: 6 servings.
Originally published as Phyllo Apples With Rum Raisin Sauce in Country Woman Christmas Annual 2011, p52
Reviews for Phyllo Apples With Rum Raisin Sauce(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review