UPTOWNflavor

Honey Roasted Apple in Phyllo

4 Apples, peeled, cored and cut in ½

¼ c. Honey

1 c. Apple cider

¼ c. Brown sugar

¼ c. B&B

1 T. Balsamic vinegar

½ Vanilla bean

1 Cinnamon stick

In a baking pan, combine honey, cider, sugar, B&B® Liqueur, vinegar, vanilla bean and cinnamon stick. Stir together and place apples on top. Bake in a 350° oven for 10 minutes. Turn apples over and bake 10 more minutes. Keep repeating process until apples are tender.

Phyllo cups:

Brush a layer of phyllo dough with melted butter. Sprinkle lightly with sugar. Place another sheet on top and press down well. Brush with butter and sprinkle with sugar and repeat once more. Cut into 8 square pieces and press each piece into the cavities of a large, buttered cupcake pan. Bake at 350° for 10-15 minutes, until golden brown.

Assembly:

Drizzle plate with juice from the roasted apple pan and place phyllo cup on top. Add apple and a scoop of berry swirl ice cream.

The above dessert was especially created by renowned New York City Pastry Chef, Martin Howard, and paired with a cocktail concoction conceived by one of America’s top mixologists, Gary Regan.

“The Acacia honey and hints of saffron, for example, really inspired me to create my roasted apple in phyllo pastry”, says Pastry Chef Martin Howard.

B&B is a sweet and spicy fine French brandy blend that is the perfect compliment to your holiday recipes.  For more information and additional recipes, visit www.bandbliqueur.com. Must be 21 and over (please drink responsibly.)

Belle of the Ball

1 1/2 parts bourbon

1/2 part B&B liqueur

1/2 part peach schnapps

1/2 part fresh lemon juice

1 lemon twist, as garnish

Shake over ice and strain into a chilled champagne flute.  Add the garnish.