Ingredients for 5
3 Granny Smith apples
2 pears (we used conference)
2 tablespoons dried cranberries
3 tablesppons blanched almonds
½ teaspoon all-spice
1.5 tbs brown sugar
Juice of 1 lemon
10 slices filo pastry (30cm round)
Icing sugar to garnish
Peel apples & pears and cut into 1.5 cm chunks. Roughly chop almonds and set aside with the fruit.
Put brown sugar into frying pan with a couple of tablespoons of water to help it dissolve, cook until it is just turning to caramel.
Add apples, pears, almonds & cranberries, cook over medium heat until the apple & pears are just soft & the almonds are golden brown; but be careful not to burn them! Remove from heat and leave to cool
Brush a filo leaf with melted butter, place another one on top & brush with butter. Divide the fruit mix into 5 equal portions, and place a portion of mix just off centre on the pastry. Fold in the sides to cover fruit, then roll/fold the pastry to form a parcel. Place on baking tray and repeat for the other 4 parcels.
Cook in pre-heated oven at 160°C until golden brown (approx 30 to 40 minutes)
Dust with icing sugar just before serving. A delish pudding, very quick to make and a great use of fruit. Cooking the almonds until golden brown brings out the flavour however they can burn very easily so you really need to keep an eye on them! You can of course vary the fruit you use, and pecan nuts are also delicious with this. Lovely served with vanilla ice-cream, créme fraîche or whipped cream.
The parcels can be made up to a day in advance and kept in the fridge but should be cooked to order.
Recipe by Walnut Grove Cookery School, Normandy, France.