Apple Cinnamon Papillote with Cognac & Red Currants

As featured in The Toronto Guardian


4 medium-sized apples, golden delicious or pink lady
Dash of cinnamon powder
4 tablespoons (60 mL) blackberry (or red fruit) jam
Fresh red currants (or red fruits)
1 tablespoon (15 mL) Cognac or brandy
1 tablespoon (15 mL) brown sugar

Preparation Instructions:

Preheat oven to 400°F (200°C)
Peel and core the apples, then slice in half
Slice each apple half into thin pieces , and lay in a circle, overlapping each other until all apple is used
Open Culinary Parchment Cooking Bag (one bag for each apple), lay flat on surface, and place 1 tablespoon (15 mL) of jam into the middle of the bag
Carefully transfer the apple slices using a spatula or flat utensil on top of the jam in the bag
Sprinkle approx. 1 tablespoon (15 mL) cinnamon and 1 tablespoon (15 mL) sugar over top of the apple
Finish by adding approx. 1 tablespoon (15 mL) Cognac and sprinkle the fresh red currants on top
Close the bag by folding 3 times, crimping to seal
Bake for 15 minutes
Open bag carefully and serve with a red fruit coulis and vanilla ice cream
Serves 4.

Never boil a vegetable again...