Warm Apple Pear Fruit Beggars Purses Recipes

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.

BEGGARS' PURSES

Steps:

• Make crêpe batter:
• Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
• Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
• Blanch whole chives:
• Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
• Make crêpes:
• Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
• Assemble purses:
• Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

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.

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 COMPOTE

Steps:

• Combine raisins, butter, lemon juice, lemon zest, sugar, vanilla, salt, spices and brandy in a large pan and heat and stir to blend ingredients.
• Add apples and pears and simmer 15 minutes or until sauce is thick and fruit is tender.