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Preheat oven to 325 degrees. Cut pastry into rounds to fit muffin tin. Combine apples, sugar and vinegar and spoon into cups. Dot top with butter and bake in oven until puffed and golden brown and apples are soft, 30 to 40 minutes.
Remove from oven and let cool before serving with Maple Cinnamon Custard Sauce (recipe below), raspberry syrup and Cinnamon Pear balsamic syrup.
Combine heavy cream, cinnamon stick and syrup and set aside. Combine egg yolks and sugar in metal bowl and whisk constantly over simmering water until thick. Stir in heavy cream and place over ice bath until well chilled.
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