Poaching Liquid

1. In a heavy-bottomed saucepan, bring all poaching ingredients to a gentle simmer.
2. Place apples in poaching liquid and cook gently for approximately 20 minutes or just until tender (check with a fork).
3. Remove apples from liquid carefully with a slotted spoon.
4. Turn the heat up and reduce the poaching liquid by three-quarters.
5. Combine cornstarch with cold water.
6. Using a whisk, add cornstarch mixture to the poaching liquid.
7. Allow to cook for 5 minutes and strain liquid. Reserve and keep warm.

Phyllo Cups

1. Preheat oven to 350˚.
2. Thaw phyllo dough in refrigerator.
3. Carefully roll out dough.
4. Separate 6 half sheets, brush each sheet lightly with butter and sprinkle with 1 tbl. of sugar.
5. Continue the process until all six layers have been completed into one thick sheet of phyllo.
6. Cut the phyllo into six 3’’ x 3’’ squares.
7. Lay out the phyllo squares over a muffin pan.
8. Press the phyllo into the cups.
9. Allow the excess to stick out above the cup.
10. Place a paper muffin cup into the phyllo and fill with rice. Continue process until all six cups are finished.
11. Bake cups for 15 minutes until edges are golden brown.
12. Carefully remove rice from the phyllo cups and finish baking in the oven for about 10 more minutes until the cups are completely golden brown.
13. Remove from oven and cool slightly.
14. Cut each half of apple into 6 large pieces. Place 3 pieces of apple in each phyllo cup and spoon the reserved poaching liquid over the apples.