APPLE PINEAPPLE PURSES WITH RUM SAUCE

Thierry Meissonnier, Executive Chef, Hilton Chicago, Chicago, IL

Ingredients
4 tbsp. butter
2 tbsp. brown sugar
1 1/2 cups Granny Smith apples, peeled (save peels to tie purses) medium diced
1 1/2 cups fresh pineapple, medium diced
1/4 cup dried cherries, chopped
2 tbsp. shredded coconut
2 sets Athens® Ready-To-Go Fillo Dough™, thawed
4 tbsp. butter, melted

In a sauté pan melt butter and add sugar. Add apples, pineapples, cherries and coconut, sauté 3-4 minutes to coat. Cut Athens® Ready To-Go-Fillo Dough™ into four 7” squares; repeat with second set. Place 3 oz. of filling on each square and pull sides up to form a purse. Tie with apple peel string, brush with melted butter. Bake in preheated 350°F oven for 25-30 minutes until golden brown.

YIELD: 8 DESSERTS

RUM SAUCE

Ingredients
Ingredients
6 egg yolks
1/2 cup sugar
2 cups hot milk
1 1/2 tsp. vanilla extract
1/4 cup rum

Beat the egg yolks with the sugar in a large bowl until light. Slowly whisk in the hot milk. Transfer to a double boiler. Heat slowly, stirring constantly until thick enough to coat a spoon, about 10 minutes. Cool slightly, stir in vanilla and rum. Serve Apple Pineapple Purse warm with rum sauce and vanilla ice cream.