Ingredients:

Serves 6

6 large Granny Smith apples
spiced caramel brittle (see following recipe)
6 aluminum foil muffin cups, about 6-oz.
1/4-stick butter, softened
2 Tbs. sugar

Directions:

1. Peel the apples, cut into quarters, remove the cores and slice as thin as you can.
   
2. Crush or grind the spiced caramel brittle into a fine powder by crushing between wax paper with a sauté pan.
   
3. Grease the sides and bottom of the foil cups.
   
4. Begin layering lasagna by placing two layers of apple slices in each cup.
   
5. Sprinkle the ground brittle over the apple layers. Repeat the layering by placing apple slices and sprinkling the brittle on top until the cups are full. Finish each cup with a layer of apple.
   
6. 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.
   
7. Remove the cups from the oven and sprinkle sugar over each one.
   
8. Turn on the broiler and place the cups back into the oven to brown slightly under the broiler.
   
9. Remove cups from oven and allow to cool slightly.

Spiced Caramel Brittle

Ingredients:

1 cup sugar
1/2-cup butter
1/2-tsp. cinnamon, ground
1/2-tsp. cloves, ground
1/4-tsp. black pepper
1/4-tsp. salt

Directions:

Place the sugar in a saucepan and heat over moderate heat until it melts and turns to a golden brown caramel.

1. Keeping the pan over the heat, add the butter while stirring constantly and vigorously until it has melted into caramel. Caution: the sugar is extremely hot, do not splash it out of the pan.
   
2. Add the spices and stir well.
   
3. Remove from heat; pour immediately onto a greased sheet pan.
   
4. Let the caramel cool and break into pieces.

Caramel Sauce

Ingredients:

1 cup sugar
1/2-cup water
3/4-tsp. lemon juice
3/4-cup heavy cream
1/2-cup milk

Directions:

1. Combine sugar, water and lemon juice in a thick-bottom saucepan. Bring to boil, stirring to dissolve the sugar.
   
2. Cook the sugar until the caramel stage, it should be golden in color, then remove from the heat and cool for 5 minutes.
   
3. In another saucepan bring cream to boil.
   
4. Add about half of the cream to the caramel. Stir and continue adding the cream slowly. Return caramel to the heat and stir until dissolved in the cream.
   
5. Remove from heat and let cool completely. Stir the milk into the cooled caramel to thin it.

Pine Nut Crumbles

Ingredients:

1/4-cup bread flour
1/2-cup pine nuts
1/4-cup brown sugar
1/4-cup butter, melted

Directions:

1. Mix all dry ingredients in the bowl and pour in the melted butter.
   
2. Spread the mixture onto a sheet pan and bake at 350 degrees for 15 minutes
   
3. Let cool, hold to top the dessert.

To Serve:

1. Using a paring knife, loosen the edges of each lasagna so that it will come out of the aluminum cup.
   
2. Place each lasagna mold, sugar side down on the center of a plate.
   
3. Drizzle each dessert with caramel sauce and sprinkle with pine nut crumbles.
   
4. Garnish each plate with sauce and crumbles, serve.

Recipe courtesy of Chef Zane Holmquist
Stein Eriksen Lodge
7700 Stein Way
Park City, UT 84060
800-453-1302
www.steinlodge.com