Pear & Date Parcels with Orange Ricotta Cream
Prep: 15 mins
Cook: 25 mins
Serves: 4
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Crisp filo parcels with a warm, spiced filling and citrus cream.
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Ingredients

  • 4 large pears, peeled, cored and thinly sliced
  • 1/3 cup date, chopped
  • 1/2 tsp ground cinnamon
  • 2 tbs grated orange rind
  • 100 mL freshly squeezed orange juice
  • 6 sheets filo pastry, at room temperature
  • olive or canola oil spray
  • 250 g reduced-fat ricotta cheese
  • 1 tsp honey

Method

  1. Preheat oven to 200ºC (180°C fan forced).
  2. Place pears, dates, cinnamon, 1 teaspoon rind and 60mL juice into a large saucepan over a moderate heat. Cook, stirring occasionally, for 10 minutes until pears have softened.
  3. Place a sheet of filo flat on a clean surface. Spray with oil then repeat with two more sheets. Cut the stack in half to form 2 squares and set aside. Repeat with remaining sheets of filo.
  4. Put ¼ pear mixture into the centre of each filo square. Bring up corners and gently pinch filo above fruit mix to shape into a pouch. Lightly spray with oil. Bake on a tray lined with baking paper for 12-15 minutes until crisp and golden.
  5. Using a stick mixer or electric beaters, blend ricotta with honey and remaining juice and rind in a medium bowl until smooth.
  6. Serve parcels immediately with ricotta cream mix on the side.




Variations

  • Substitute pears for nashi fruit or apples.
  • Fruit can be cooked, covered, in a heat-proof microwave-safe dish on HIGH (100%) for 12-15 minutes, stirring occasionally

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Nutrition Information

per serving per 100g
Energy 1326 kJ 436 kJ
Protein 11 g 3.6 g
Fat, total 9.1 g 3 g
— saturated 2.8 g 0.9 g
Carbohydrate 45.1 g 14.8 g
— sugars 24.7 g 8.2 g
Sodium 321.9 mg 106 mg
Fibre 7 g 2.3 g

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