Serves (6)

12 ounces vanilla ice cream

3 large apples, peeled, cored and sliced

1 stick whole unsalted butter, cut into chunks

2 ½ tablespoons maple sugar, or brown sugar if not available

6 ounces New Holland Rum

6 each 3 inch Phyllo cups

6 tablespoons candied walnuts, or toasted

Place half of the butter in a non reacting sauté’ pan over medium heat, when butter is melted add apples and maple sugar and cook until the sugar is dissolved and the apples have browned.

Fill Phyllo cups with 2oz of ice cream and place in the centers of six small plates.

Add rum to the sauté pan and tip the pan so that the rum ignites.  After the flames are out, pull pan off of the heat and slowly add the rest of the butter swirling until sauce thickens.

Remove the apples and arrange them around the Phyllo cups.

Pour an even amount of sauce over each plate making sure to cover the apples and ice cream.

Garnish each plate with 1 tablespoon of candied walnuts.