Harvest Fruit Bundles with Apple Brandy Cream

Baked pears and apples, in crispy phyllo bundles, with cranberries and an apple brandy cream sauce.

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Ingredients:

• 2 medium Granny Smith apples, peeled and cut into 1/2-inch pieces
• 2 firm ripe pears, peeled and cut into 1/2 inch pieces
• 1/2 cup dried cranberries, chopped
• 1/2 cup packed light brown sugar
• 1/4 cup toasted hazelnuts, chopped
• 1 teaspoon pure vanilla
• 1 teaspoon apple pie spice
• 1 Tablespoon melted butter
• 8 sheets frozen phyllo dough, thawed
• 1/3 cup butter, melted
• sugar, for sprinkling
• Apple Brandy Cream:
• 1 pint good-quality vanilla ice cream, melted
• 1/4 cup Calvados or other apple brandy

Method

Preheat oven to 375 degrees F. Line baking sheet with parchment paper. In large bowl, combine apples, pears, cranberries, brown sugar, nuts, vanilla, apple pie spice and butter, toss to coat. Lay out one phyllo sheet at a time. (keep remaining sheets covered). Brush lightly with melted butter. Fold phyllo sheet crosswise and lengthwise into quarters. Place one-eighth of fruit mixture onto center. Bring corners and sides of phyllo up into a package and pinch tightly at center to seal. Place on prepared baking sheet. Brush with additional melted butter. Sprinkle lightly with sugar. Repeat with remaining phyllo and fruit mixture. Bake until browned, about 20 minutes. To serve, ladle apple brandy cream onto 8 serving plates. Top with phyllo package. For apple brandy cream: In small bowl, stir together melted ice cream and apple brandy.

Notes: Each year while our family enjoys the traditional holiday dinner, I try to bring something new to the table. Last year, I came up with these delicious pastries which turned out to be the hands-down favorite dessert. The poor pumpkin pie was hardly touched! The crispy phyllo bundles are filled with seasonal fall fruits, apples, pears and cranberries. The simple yet sophisticated apple brandy cream makes the perfect finishing touch.

Number of servings: 8

Submitted By: Win13
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