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1
Soak the apricots and the raisins in the 1 cup of white wine for 2 hours
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2
Drain, reserving 1/4 cup of the wine
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3
Preheat the oven to 320 degrees F
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4
In a large skillet, melt the butter over a medium flame
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5
Add the 1/4 cup of white wine
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6
Add the apples and the drained apricots and raisins
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7
Saute for 3 minutes
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8
Add the juice of 1/2 an orange and 1/2 of the lemon into the skillet and continue sauteeing
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9
Add the brown sugar, mix well with the fruit
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10
Sprinkle with cinnamon and remove from the flame
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11
In a small bowl, combine the cornstarch with the juice of the remaining 1 1/2 oranges
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12
Stir vigorously until smooth
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13
Put the pan of fruit back on the flame
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14
Slowly add the cornstarch mix to the pan, stirring continuously
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15
The mixture should start to thicken and caramelize
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16
You want it to be sticky, not runny
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17
Remove from the heat
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18
Unwrap the phyllo dough and lay out the sheets
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19
Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack
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20
Take one rectangular sheet, brush around the edges with the melted butter
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21
Lay the next sheet on top, but at an angle
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22
Continue doing this 4 more times for a pile of 6 sheets, each sheet at an angle to the one below it
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23
Place a small mound of fruit in the middle
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24
Top the fruit with a square of chocolate
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25
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
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26
Make 8 purses this way (8 piles of 6 sheets each)
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27
Brush and drizzle each purse with melted butter
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28
Place the purses on a parchment line cookie sheet
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29
Bake 10 minutes
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30
Raise the heat to 350 degrees F, and bake another 15 minutes until the purses are golden
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31
Serve warm
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32
If you make the sheets in advance, rewarm for a few minutes in the oven to warm the fruit and melt the chocolate
