Created for RSC #6. Don't let phyllo dough scare you. This is a simple recipe, but with a very elegant presentation. If you make it ahead of time just rewarm it in the oven to warm the fruit and re-melt the chocolate. Prep time includes soaking time for the fruit in the wine.
Provided by Mirj2338
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the apricots and the raisins in the 1 cup of white wine for 2 hours
- Drain, reserving 1/4 cup of the wine
- Preheat the oven to 320 degrees F
- In a large skillet, melt the butter over a medium flame
- Add the 1/4 cup of white wine
- Add the apples and the drained apricots and raisins
- Saute for 3 minutes
- Add the juice of 1/2 an orange and 1/2 of the lemon into the skillet and continue sauteeing
- Add the brown sugar, mix well with the fruit
- Sprinkle with cinnamon and remove from the flame
- In a small bowl, combine the cornstarch with the juice of the remaining 1 1/2 oranges
- Stir vigorously until smooth
- Put the pan of fruit back on the flame
- Slowly add the cornstarch mix to the pan, stirring continuously
- The mixture should start to thicken and caramelize
- You want it to be sticky, not runny
- Remove from the heat
- Unwrap the phyllo dough and lay out the sheets
- Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack
- Take one rectangular sheet, brush around the edges with the melted butter
- Lay the next sheet on top, but at an angle
- Continue doing this 4 more times for a pile of 6 sheets, each sheet at an angle to the one below it
- Place a small mound of fruit in the middle
- Top the fruit with a square of chocolate
- Lift one edge toward the middle, gathering and pleating the dough as you go around the pile, pulling the edges to the middle to form a purse
- Make 8 purses this way (8 piles of 6 sheets each)
- Brush and drizzle each purse with melted butter
- Place the purses on a parchment line cookie sheet
- Bake 10 minutes
- Raise the heat to 350 degrees F, and bake another 15 minutes until the purses are golden
- Serve warm
- If you make the sheets in advance, rewarm for a few minutes in the oven to warm the fruit and melt the chocolate
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