Phyllo Apples With Rum Raisin Sauce Recipes

PHYLLO APPLES WITH RUM RAISIN SAUCE

Steps:

• Cut apples into wedges three-fourths of the way down, leaving bottoms intact; place in an 11x7-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 15x10x1-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.,

APPLESAUCE RUM-RAISIN CAKE

Steps:

• Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.
• In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
• Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.

APPLE AND RAISIN SAUCE

Steps:

• Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.

BAKED APPLES WITH RUM

Steps:

• These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious.
• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, water, 1/2 teaspoon salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• Prepare the apples: Preheat the oven to 375 degrees F. In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, 25 to 30 minutes, or until they are tender but not mushy. Cook's Note: Smaller apples will take less time.
• Serve with scoops of ice cream or sour cream, if desired or just by themselves. They are also delicious leftover.

APRICOTS IN RUM-RAISIN SAUCE

Steps:

• Boil apricot syrup in heavy small saucepan until reduced to 2/3 cup, about 15 minutes. Mix in 3 tablespoons raisins, 2 tablespoons rum and 1/2 teaspoon ground cinnamon. Reduce heat to medium-low and simmer 1 minute. Transfer to medium bowl and mix in 3 tablespoons honey. Refrigerate sauce until cold, at least 1 hour. Mix in apricots. (Rum-raisin sauce can be prepared 1 day ahead. Cover and keep refrigerated.) Scoop ice cream into bowls; top with apricots and sauce.

APPLE STRUDEL WITH RUM

Steps:

• Soak raisins in rum in a small bowl for 30 minutes.
• Preheat oven to 350F and lightly grease a large baking sheet with short sides (such as a jelly roll pan).
• Have your phyllo laid out and covered with a slightly damp towel so it does not dry out.
• Mix sliced apples, raisin mixture, lemon juice, sugar, cinnamon.
• Clear a nice big flat work surface and line with a long sheet of waxed paper to work on (tape it to the counter) (work so the long sides are facing you).
• Lay a sheet of phyllo onto the wax paper and brush with some of the melted butter.
• Sprinkle about 2 tablespoons of the bread crumbs evenly over the butter.
• Place another shet of phyllo on top and repeat 3 times, so that you have 1 more sheet of phyllo left.
• Place the remaining phyllo on top,and this time take your apple mixture and place it in a mound on one of the longer sides of the dough, leaving a border along the edge.
• Untape your wax paper and then use it to carefully roll up the other side of the dough over the filling, folding in the ends and carefully place onto the baking sheet, seams down (remove the wax paper once you have your strudel safely in position on your pan).
• Combine egg and water and brush over the strudel, then sprinkle with nuts.
• Bkae in the middle of the oven for about 30 minutes, or until golden.
• Allow to cool slightly before serving, then dust to taste with powdered sugar.

BAKED APPLES WITH RUM SOAKED RAISINS

Steps:

• Preheat oven to 350 degrees.
• Place sliced apples and raisins in a greased casserole dish.
• Mix all dry ingredients, sprinkle over apples & raisins.
• Mix lightly to cover apples with sugar/cinnamon mixture.
• Bake for 45 minutes.
• DO NOT over bake, as apples will be mushy.

PUMPKIN TART WITH CARMEL-RUM-RAISIN SAUCE

Steps:

• 1. Place cookie sheet in oven on middle rack to heat. Heat oven to 450°F. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.2. In large bowl, combine all filling ingredients blend well. Pour into crust-lined pan.3. Place tart in oven on heated cookie sheet. Bake at 450°F. for 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.4. In medium saucepan, combine all sauce ingredients mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 310 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 45 mg 15% * Sodium: 105 mg 4% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 1 g 4% * Sugars: 39 g * Protein: 3 g * Vitamin A: 160% * Vitamin C: 2% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 1 1/2 Fat or 3 1/2 Carbohydrate, 1 1/2 Fat