Dec 12 Apple Cinnamon en Papillote with Dark Rum & Raisins

Ingredients

• 4 medium-sized baking apples, peeled, cored and thinly sliced
• 3 tbsp (45 mL) dark rum
• 1/3 cup (75 mL) raisins
• 1/4 cup (60 mL) brown sugar
• 1/2 tsp (2 mL) ground cinnamon
• Pinch of nutmeg
• Pinch of salt
• 1/4 cup (60 mL) butter
• Vanilla ice cream

Directions

Bring rum and raisins to a boil in a saucepot set over high heat. Remove from heat and let cool for 1 hour. Preheat oven to 400 F (200 C). Combine sugar, cinnamon, nutmeg and salt. Toss apples in brown sugar mixture. Using the slices from 1 apple, lay them in a circle, overlapping each other until the entire apple is used. Repeat with remaining apples.
Open a prepared parchment cooking bag (one bag for each apple), and carefully transfer the apple slices using a spatula or flat utensil into the bag. Top each with equal amounts of rum-raisin mixture and 1 tbsp
(15 mL) of butter. Seal the bag and place onto a rimmed baking sheet. Bake in oven for 15 minutes. Open bag carefully and serve with a scoop of vanilla ice cream

Serves 4

Credit: Brie Delacruz