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1
LASAGNA CUPS: Peel the apples, cut into quarters, remove the cores and slice as thin as you can.
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2
Crush or grind the spiced caramel brittle into a fine powder by crushing between wax paper with a saute pan.
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3
Grease the sides and bottom of the foil cups.
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4
Begin layering lasagna by placing two layers of apple slices in each cup.
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5
Sprinkle the ground brittle over the apple layers.
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6
Repeat the layering by placing apple slices and sprinkling the brittle on top until the cups are full.
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7
Finish each cup with a layer of apple.
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8
Place the lasagna cups on a baking sheet and bake in a 375 degree oven for 20-22 minutes or until a toothpick can be inserted without resistance.
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9
Remove the cups from the oven and sprinkle sugar over each one.
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10
Turn on the broiler and place the cups back into the oven to brown slightly under the broiler.
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11
Remove cups from oven and allow to cool slightly.
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12
SPICED CARAMEL BRITTLE: Place the sugar in a saucepan and heat over moderate heat until it melts and turns to a golden brown caramel.
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13
Keeping the pan over the heat, add the butter while stirring constantly and vigorously until it has melted into caramel.
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14
Caution: the sugar is extremely hot, do not splash it out of the pan.
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15
Add the spices and stir well.
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16
Remove from heat; pour immediately onto a greased sheet pan.
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17
Let the caramel cool and break into pieces.
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18
CARAMEL SAUCE: Combine sugar, water and lemon juice in a thick-bottom saucepan.
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19
Bring to boil, stirring to dissolve the sugar.
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20
Cook the sugar until the caramel stage, it should be golden in color, then remove from the heat and cool for 5 minutes.
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21
In another saucepan bring cream to boil.
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22
Add about half of the cream to the caramel.
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23
Stir and continue adding the cream slowly.
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24
Return caramel to the heat and stir until dissolved in the cream.
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25
Remove from heat and let cool completely.
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26
Stir the milk into the cooled caramel to thin it.
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27
PINE NUT CRUMBLES: Mix all dry ingredients in the bowl and pour in the melted butter.
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28
Spread the mixture onto a sheet pan and bake at 350 degrees for 15 minutes Let cool, hold to top the dessert.
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29
TO SERVE: Using a paring knife, loosen the edges of each lasagna so that it will come out of the aluminum cup.
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30
Place each lasagna mold, sugar side down on the center of a plate.
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31
Drizzle each dessert with caramel sauce and sprinkle with pine nut crumbles.
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32
Garnish each plate with sauce and crumbles, serve.
