Fruit parcels with date and orange sauce


Ingredients 26
Servings 4
Time

Ingredients

  • CRUST
  • 120
    g
    cake flour
  • 10
    ml
    instant yeast
  • 2
    ml
    salt
  • 10
    ml
    sugar
  • 60
    ml
    hot water
  • 25
    ml
    margarine
  • 1
    egg, beaten
  • 10
    ml
    oil
  • FILLING
  • 1
    green apple, peeled and diced
  • 8
    dates, finely chopped
  • 1
    grated rind of an orange
  • 60
    ml
    water
  • 15
    ml
    sugar
  • SAUCE
  • 10
    dates
  • 30
    ml
    sugar
  • 5
    ml
    lemon juice
  • 2
    juice of fairly small oranges
  • 1
    grated rind of an orange
  • 125
    ml
    cream, stiffly whipped
  • DECORATION.
  • 4
    Maraschino cherries, slivered
  • 5
    ml
    ground cinnamon
  • 8
    whole cloves
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Sift cake flour, instant yeast, salt and sugar together. Melt margarine in the hot water and add to the dry ingredients. Add half the beaten egg and mix to form a smooth dough. (Add more flour if necessary.) Knead until smooth and elastic. Lightly brush the surface with oil, cover with plastic wrap and leave in a warm place to rise until doubled in bulk. Place all the filling ingredients in a saucepan. Simmer until apples are soft. Stir occasionally. Cool. Knead the dough down and roll out on a lightly floured surface until 3 mm thick. Using a biscuit cutter, cut rounds, 8 cm in diameter. Place a spoonful of filling on each round and fold the rounds, pressing the edges firmly together. Place on a greased baking tray. Brush with remaining egg. Leave to rise until the crusts are puffed up, about half an hour. Bake for 10-15 minutes or until golden brown. Chop the dates very finely in a food processor. Slowly add sugar, orange juice and rind. Liquidise. Fold the cream into the sauce. Spoon onto a flat plate. Place parcels on the plate. Decorate with cloves, a sprinkling of cinnamon and cherry slivers. Serves 4.
 

Read more on: bake  |  fruit
 

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