TO MAKE CINNAMON APPLES In a sauté pan add all ingredients and cook on low heat until apples are tender but not mushy. Remove from heat and cool. TO MAKE WHIPPED CREAM In an electric mixer, mix heavy cream on high speed until soft peaks. Add powdered sugar and cornstarch and mix until sti peaks form. Place in piping bag and place in refrigerator until ready to use. TO MAKE ARROZ CON LECHE Place the hot water, evaporated milk, and cinnamon stick in a medium non-stick saucepan over medium heat, and bring to a simmer. Add rice, sugar, and salt and bring it back to simmer, stirring until sugar has dissolved. Reduce the heat to low, cover, and cook for 20 minutes, removing the lid and stirring every 4 to 6 minutes to keep the rice from sticking to the bottom of the pot. Carefully fold in ½ of the Cinnamon Apples and cook the pudding uncovered for another 15 minutes, stirring often, until the liquid is totally absorbed into the rice and the rice is cooked through and soft but not mushy. Remove and discard the cinnamon stick and let the rice cool completely. TO SERVE In a dessert dish add a layer of arroz con leche, topped with a layer of cinnamon apples, drizzle caramel sauce and top with roasted peanuts, repeating layers until reaching the top of the dish. Top with Whipped Cream and a final drizzle of Caramel sauce. Enjoy!