Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke
8 servings

This dessert is delicious served warm with low-fat vanilla ice cream. You can substitute apple juice for cognac.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Reconstitute mincemeat according to package directions to yield 2 cups. Lightly coat 8 (6-ounce) ramekins with cooking spray; evenly dust each ramekin with sugar.

Step 3

Place 16 bread slices on a cutting board or work surface. Cut 16 bread circles with a (2-inch) round cutter; discard bread trimmings. Place 1 circle in the bottom of each ramekin; reserve remaining circles.

Step 4

Trim crusts from remaining bread slices. Cut each slice into 6 (1 1/2 x 1-inch) rectangles. Line sides of each ramekin with 6 rectangles, arranged vertically, side by side (shown at left). Press rectangles gently to fit.

Step 5

Combine mincemeat, apple, butter, and cognac. Place about 1/3 cup mincemeat mixture in each ramekin; top each with 1 remaining bread circle, pressing circles gently onto mincemeat filling. Place ramekins on a baking sheet. Bake at 350° for 30 minutes or until golden. Remove from oven; cool on baking sheet 5 minutes. Place a dessert plate, upside down, on top of each ramekin; invert onto plates. Serve warm.

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