Instructions: Pour 3 cups of water into an enameled or stainless-steel skillet, add the sugar, orange rind, and vanilla, and bring to the boiling point. Cover the skillet, reduce the heat, and allow the syrup to simmer. Meanwhile, peel the apples, leaving the stems intact and cutting off a thin slice from the bottom so they will stand up securely. Add the fruit to the syrup, which should reach a level securely. Add the fruit to the syrup, which should reach a level halfway to two-thirds up the sides of the apples; if it doesnt, add more water. Cover the skillet and gently poach the apples until they are just soft when pierced with a small, sharp knife, about 20 minutes; turn them a few times during the cooking. Lift the apples out of the syrup with a slotted spoon and allow them to drain and cool.

During this time the sauce can be prepared. Measure 1 cup of the cooking syrup into a small pot. Mix 1 tablespoon of water into the cornstarch in a small bowl or cup and stir into the cooking syrup. Place on medium heat and add apple brandy and apple jelly. Cook until the sauce is slightly thickened, about the consistency of light cream. Remove from the heat and cool.

Preheat the oven to 400.

Roll out the Pastry Dough to about 1/8-inch thickness. With a 3- or 3 1/2-inch round scalloped cookie cutter, stamp out 6 circles and place them on a baking sheet. Place a well-drained apple on each circle. Cut the remaining dough with a fluted pastry wheel into 1/4-inch-wide strips. Cut the strips into 3- ro 4-inch lengths, depending on the height of the apples. Place 4 strips on each apple, lengthwise from the stem to the bottom. Tuck the bottom end of each strip under the apple and press the fruit onto it. Wherever the pastry strips touch, wet the edges with water and press lightly. If the stems are long enough, wind the ends of the pastry strips around them. If you like, gather up the remaining dough, roll out again, fashion into leaf shapes, and fasten them to the top. With a pastry brush, paint all the dough with the evaporated milk. Bake for 10 to 15 minutes, or until the pastry turns a dark golden color.

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