Warm Apple Pear Fruit Beggars Purses Recipes

WARM BRIE WITH FUJI APPLE, PEAR AND MELBA TOASTS

Steps:

• Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning.
• Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.
• Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high.

WARM APPLE & PEAR FRUIT BEGGARS PURSES

Steps:

• Peel and core the apples and pears and cut into 1/2 to3/4- inch chunks. Preheat oven to 320F. In a large skillet, heat the margarine over a medium flame. Add the apples and pears. Saute for 3 minutes. Squeeze the juice of 1 orange half directly into the skillet; continue sauteing. Add the brown sugar to the pan. Mix with the fruit. Sprinkle with a few shakes of cinnamon. In a small bowl, combine the cornstarch and the juice of the remaining 1 1/2 oranges. Stir vigorously until smooth. Slowly add the cornstarch mixture to the pan, stirring or whisking continuously. The mixture will start to thicken and caramelize. You want the brown sugar to be sticky and thick, not runny. Remove from heat. Unwrap the phyllo dough, laying out the sheets horizontally in one stack in front of you. Cut the layered stack of dough lengthwise and width-wise to make 4 equal rectangular quarters. Take one phyllo rectangle and brush all around the edges with melted margarine. Lay the next rectangle of phyllo over the first but at an angle. Brush with margarine. Do this 4 more times for a total of 6 sheets. Place a small mound of caramelized fruit in the center. Add a square of chocolate. Lift one edge of the phyllo dough towards the middle, gathering and pleating the dough has you go around, pulling all the edges to the middle to form a purse. Make 8 purses this way. Brush and drizzle each purse with melted margarine. Place on a parchment - lined cookie sheet. Bake for 10 minutes, this will finish cooking the fruit. Raise the heat to 350F. Bake an additional 15 minutes, this will turn the phyllo nice and golden. When golden brown remove from oven. Serve warm.

APPLE PEAR & WALNUT CONSERVE

Steps:

• In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,

APPLE-PEAR COMPOTE

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.

PETITE PEAR PURSES

Steps:

• In a small heavy saucepan, combine brown sugar, butter, cream and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook and stir 1 minute; set aside., Preheat oven to 400°. In a large bowl, combine pear, pineapple, sugar, flour, ginger and cinnamon; stir in caramel mixture., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 13x12-in. rectangle. Trim two 1/2-in. strips from a long side of each rectangle. Cut each strip in half widthwise; set aside., Cut each pastry sheet into four squares; transfer to a parchment paper-lined baking sheet., Spoon 2 tablespoons pear mixture into the center of each square. Bring two diagonal corners of pastry over filling and pinch together at point. Repeat with remaining two corners; then twist points together to form a purse. , Roll pastry strips into ropes; wrap loosely around the neck of each purse, twisting to secure. Brush with egg. Bake until golden brown, 15-18 minutes. Serve warm or at room temperature.

APPLE AND PEAR TOPPING

Steps:

• In a large skillet, combine the apples, pear, brown sugar, 2 tablespoons water, cinnamon, nutmeg and cloves. Cook and stir over medium heat for 4-7 minutes or until fruit is tender. , In a small bowl, combine flour and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in vanilla. Serve over ice cream. Refrigerate leftovers.

APPLE PEAR SAUCE

Steps:

• Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes.
• Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days.