Phyllo Apples With Rum Raisin Sauce

• 6 small apples, peeled and cored
• 4 sheets phyllo dough (14 inches x 9 inches)
• 1/4 cup butter, melted
• 1/3 cup 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

1. 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.
2. 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.
3. Fill apples with almonds. Combine sugar and cinnamon; sprinkle over apples. Place ramekins in a 15x10x1-in. baking pan. Bake at 375u0b0 for 18-22 minutes or until golden brown. Cool slightly.
4. 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.
5. Carefully slip phyllo apples out of ramekins and onto dessert plates. Top with ice cream; drizzle with sauce. Serve immediately.

apples, phyllo, butter, slivered almonds, sugar, ground cinnamon, cornstarch, cold water, brown sugar, raisins, rum, vanilla ice cream

Taken from www.tasteofhome.com/recipes/phyllo-apples-with-rum-raisin-sauce/ (may not work)