Warm Apple And Apricot Phyllo Purses - cooking recipe

Ingredients

2 tablespoons butter
3 granny smith apples, peeled and cored and cut into 1/3 inch chunks
10 dried apricots, cut into 1/4 inch chunks
1/2 cup golden raisin
1 cup white wine
2 large oranges, juice of
1/2 small lemon, juice of
5 tablespoons brown sugar
cinnamon, to taste
3 tablespoons cornstarch
1 box phyllo dough, defrosted overnight in the refridgerator
1/2 cup butter, melted
8 ounces bittersweet chocolate (get good quality stuff)

Preparation

Soak the apricots and the raisins in the 1 cup of white wine for 2 hours
Drain, reserving 1/4 cup of the wine
Preheat the oven to 320 degrees F
In a large skillet, melt the butter over a medium flame
Add the 1/4 cup of white wine
Add the apples and the drained apricots and raisins
Saute for 3 minutes
Add the juice of 1/2 an orange and 1/2 of the lemon into the skillet and continue sauteeing
Add the brown sugar, mix well with the fruit
Sprinkle with cinnamon and remove from the flame
In a small bowl, combine the cornstarch with the juice of the remaining 1 1/2 oranges
Stir vigorously until smooth
Put the pan of fruit back on the flame
Slowly add the cornstarch mix to the pan, stirring continuously
The mixture should start to thicken and caramelize
You want it to be sticky, not runny
Remove from the heat
Unwrap the phyllo dough and lay out the sheets
Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack
Take one rectangular sheet, brush around the edges with the melted butter
Lay the next sheet on top, but at an angle
Continue doing this 4 more times for a pile of 6 sheets, each sheet at an angle to the one below it
Place a small mound of fruit in the middle
Top the fruit with a square of chocolate
Lift one edge toward the middle, gathering and pleating the dough as you go around the pile, pulling the edges to the middle to form a purse
Make 8 purses this way (8 piles of 6 sheets each)
Brush and drizzle each purse with melted butter
Place the purses on a parchment line cookie sheet
Bake 10 minutes
Raise the heat to 350 degrees F, and bake another 15 minutes until the purses are golden
Serve warm
If you make the sheets in advance, rewarm for a few minutes in the oven to warm the fruit and melt the chocolate