Apple phyllo pastry parcels with dried-fruit sauce

Recipe from: 9/10/1998 12:00:00 AM
Ingredients 15
Servings 2
Time

Ingredients

  • 2
    large green pie apples, skinned, cored and sprinkled with lemon juice (reserve the skin and core for
  • DRIED FRUIT SAUCE
  • 250
    ml
    water
  • 15
    ml
    lemon juice
  • 20
    ml
    brown sugar
  • 15
    ml
    ground cinnamon
  • 2
    whole cinnamon slicks
  • 20
    ml
    brandy
  • 65
    ml
    seedless raisins
  • 20
    ml
    whole pecan nuts
  • 2
    dried peaches, soaked and drained
  • 2
    whole dates, chopped
  • whole dates and fresh mint for garnishing
  • 2
    sheets
    phyllo pastry, covered with a damp cloth
  • 65
    ml
    butter
 

Method

 
Preheat the oven to 180 ºC and spray a baking sheet with non-stick spray. Boil the skins and cores of the apples in water for 15 minutes. Strain through a sieve into a clean saucepan. Add the lemon juice and sugar, stir until dissolved and bring to the boil. Add the remaining ingredients, reduce the heat, cover and simmer slowly for 5 minutes. Remove the cinnamon sticks. Strain the sauce and keep warm on the side. Chop fruit and nuts left behind in the sieve until slightly finer. Meanwhile steam the apples until just tender. Fill the apple hollows with the chopped fruit and nut mixture. Brush the phyllo pastry with melted butter, place on top of each other and halve. Place an apple on each sheet of phyllo pastry and wrap around each apple, forming a parcel. Brush with melted butter. Bake for 15 minutes. Serve with sauce and surround with dates. Garnish with mint. Serves 2.
 

Read more on: fruit
 

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