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1
Peel and core the apples and pears and cut into 1/2 to3/4- inch chunks. Preheat oven to 320F. In a large skillet, heat the margarine over a medium flame. Add the apples and pears. Saute for 3 minutes. Squeeze the juice of 1 orange half directly into the skillet; continue sauteing. Add the brown sugar to the pan. Mix with the fruit. Sprinkle with a few shakes of cinnamon.
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2
In a small bowl, combine the cornstarch and the juice of the remaining 1 1/2 oranges. Stir vigorously until smooth.
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3
Slowly add the cornstarch mixture to the pan, stirring or whisking continuously. The mixture will start to thicken and caramelize. You want the brown sugar to be sticky and thick, not runny. Remove from heat.
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4
Unwrap the phyllo dough, laying out the sheets horizontally in one stack in front of you. Cut the layered stack of dough lengthwise and width-wise to make 4 equal rectangular quarters.
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5
Take one phyllo rectangle and brush all around the edges with melted margarine. Lay the next rectangle of phyllo over the first but at an angle. Brush with margarine. Do this 4 more times for a total of 6 sheets.
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6
Place a small mound of caramelized fruit in the center. Add a square of chocolate.
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7
Lift one edge of the phyllo dough towards the middle, gathering and pleating the dough has you go around, pulling all the edges to the middle to form a purse. Make 8 purses this way.
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8
Brush and drizzle each purse with melted margarine. Place on a parchment - lined cookie sheet. Bake for 10 minutes, this will finish cooking the fruit. Raise the heat to 350F. Bake an additional 15 minutes, this will turn the phyllo nice and golden.
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9
When golden brown remove from oven. Serve warm.
