APRICOT PURSES ON A
3 sheets of phyllo
dough, 12 by 17 inches
1/4 cup melted butter
4 slices pound cake, 2 inches squares by 1/2 inch
16 apricots halves
8 mint leaves, 4 chopped and 4 reserved for
1/2 cup vanilla ice cream
1/4 cup heavy cream
1 teaspoon peppermint liqueur or drops of peppermint extract
to 450 degrees.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch
thick slice of pound cake on each square. Arrange 2 apricot halves on each cake
square, stem down.
Brush strawberries with melted butter, sprinkle each
square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo
quarter to encase the apricots, leaving a 2-inch opening in center of phyllo
purse. Brush the outside with melted butter.
Dust with confectioner's
Bake at 450 degrees for 10 to 15 minutes until purses are golden
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or
drops of extract, and 4 chopped mint leaves. Stir until soft and creamy.
Spoon the mint sauce on plates. Place a purse on each plate.
Garnish with mint leaves.