Banshee dessert time!

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APPLE DUFF

 4 apples (Rome, Fuji or Golden Delicious are good choices)
½ cup Brown sugar
½ cup Raisins
Cinnamon to taste – don’t be stingy
1 Beaten egg
1 package Puff pastry (12 ounces)

Preheat the oven to 400°.

 Peel and core the apples, scoop out the core and try not to go all the way through. Fill the centers with a mixture of brown sugar, raisins and cinnamon.

Roll out the pastry and cut out 4 circles approximately 8 inches in diameter, depending on the size of the apples. Place an apple in the center of the pastry circle and brush the edge with beaten egg; draw up the pastry to enfold the apple, pressing the edges firmly to seal.

Brush the tops of the pastry parcels with the remaining egg to glaze.

 Bake in a shallow ovenproof dish for 40 minutes. 

 Drizzle with whipped cream and Caramel whisky sauce and start to wail!!!!!

CARAMEL WHISKEY SAUCE

1 1/2 cups sugar
2/3 cups water
1/4 cup  butter
1/4 cup (2 oz) low fat cream cheese
1/4 cup Irish whiskey
1/4 cup 1% low-fat milk

 Combine the sugar and water in a small, heavy saucepan over medium high heat; cook until sugar dissolves, stirring constantly.

Cook for an additional 15 minutes or until golden (do no stir).

Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (the mixture will be hot and bubbly).

 Cool slightly, and stir in the whiskey and milk.