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1
Pour 3 c. of water into an enameled or possibly stainless-steel skillet, add in the sugar, orange rind, and vanilla, and bring to the boiling point.
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2
Cover the skillet, reduce the heat, and allow the syrup to simmer.
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3
Meanwhile, peel the apples, leaving the stems intact and cutting off a thin slice from the bottom so they will stand up securely.
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4
Add in the fruit to the syrup, that should reach a level securely.
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5
Add in the fruit to the syrup, that should reach a level halfway to two-thirds up the sides of the apples; if it doesn't, add in more water.
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6
Cover the skillet and gently poach the apples till they are just soft when pierced with a small, sharp knife, about 20 min; turn them a few times during the cooking.
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7
Lift the apples out of the syrup with a slotted spoon and allow them to drain and cold.
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8
During this time the sauce can be prepared.
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9
Measure 1 c. of the cooking syrup into a small pot.
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10
Mix 1 Tbsp.
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11
of water into the cornstarch in a small bowl or possibly c. and stir into the cooking syrup.
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12
Place on medium heat and add in apple brandy and apple jelly.
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13
Cook till the sauce is slightly thickened, about the consistency of light cream.
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14
Remove from the heat and cold.
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15
Preheat the oven to 400.
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16
Roll out the Pastry Dough to about 1/8-inch thickness.
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17
With a 3- or possibly 3 1/2-inch round scalloped cookie cutter, stamp out 6 circles and place them on a baking sheet.
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18
Place a well-liquid removed apple on each circle.
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19
Cut the remaining dough with a fluted pastry wheel into 1/4-inch-wide strips.
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20
Cut the strips into 3- ro 4-inch lengths, depending on the height of the apples.
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21
Place 4 strips on each apple, lengthwise from the stem to the bottom.
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22
Tuck the bottom end of each strip under the apple and press the fruit onto it.
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23
Wherever the pastry strips touch, wet the edges with water and press lightly.
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24
If the stems are long sufficient, wind the ends of the pastry strips around them.
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25
If desired, gather up the remaining dough, roll out again, fashion into leaf shapes, and fasten them to the top.
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26
With a pastry brush, paint all the dough with the evaporated lowfat milk.
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27
Bake for 10 to 15 min, or possibly till the pastry turns a dark golden brown color.
