Name: Fruit parcels with date and orange sauce
Yield: 4 servings
Cuisine: Bake
Ingredients: 120.00 g flour cake; 10.00 ml Superbake Instant Yeast; 2.00 ml salt; 10.00 ml sugar; 60.00 ml water hot; 25.00 ml margarine; 1.00 eggs beaten; 10.00 ml oil; 1.00 apples green, peeled and cubed; 8.00 dates finely chopped; 1.00 orange zest only; 60.00 ml water; 15.00 ml sugar; 10.00 dates; 30.00 ml sugar; 5.00 ml lemon juice; 2.00 orange juice only; 1.00 orange zest only; 125.00 ml cream fresh, whipped to stiff peaks; 4.00 cherries maraschino, slivered; 5.00 ml cinnamon ground; 8.00 cloves whole

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Ingredients (22)

CRUST

120.00 g	flour — cake
10.00 ml	Superbake Instant Yeast
2.00 ml	salt
10.00 ml	sugar
60.00 ml	water — hot
25.00 ml	margarine
1.00	eggs — beaten
10.00 ml	oil

FILLING

1.00	apples — green, peeled and cubed
8.00	dates — finely chopped
1.00	orange — zest only
60.00 ml	water
15.00 ml	sugar

SAUCE

10.00	dates
30.00 ml	sugar
5.00 ml	lemon juice
2.00	orange — juice only
1.00	orange — zest only
125.00 ml	cream — fresh, whipped to stiff peaks

DECORATION.

4.00	cherries — maraschino, slivered
5.00 ml	cinnamon — ground
8.00	cloves — whole

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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.