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Serves 6
Pre-heat oven to 375° F. Core the apples and score the skin
around them. Loosely fill the apple cavities with cranberry sauce.
Brush each sheet of phyllo with melted butter, then cut each sheet
into 6 equal squares. Place one apple on a phyllo square and fold
the pastry up and around the apple. Turn the apple upside down and
place the second square of pastry on and around the apple. Return
the apple to its upright position and place on remaining 2 squares
of pastry. Fold pastry corner-to-corner and twist the top to seal.
Repeat the procedure with the remaining apples.
Place apples on an ungreased baking
sheet and bake for 20-30 minutes (length of time will depend
upon type of apple used). Test for doneness with a toothpick: if
toothpick goes in smoothly, apple is cooked. To serve, place apple
on a dessert plate garnished with vanilla sauce or crème
anglaise.
Vanilla Sauce
Whisk
together cream, sugar, vanilla and cornstarch mixture until smooth.
Heat in the top of a double
boiler over hot water, whisking constantly until mixture thickens.
Remove from heat, cover with plastic wrap and chill. Yields 1 cup.
Crème Anglaise
Heat milk in the top of a double
boiler over hot water. Whisk together egg yolks and sugar. Stir
a small amount of the hot mixture into the yolks. Return yolks to
hot mixture and cook gently until mixture lightly coats the back of
a spoon. Remove from heat, cover with plastic wrap and chill. Yields
1 cup. |
