A

1 apple, brunoise

1 pear, skinned, brunoise

1 peach, skinned, brunoise

1 tsp butter

2ml nutmeg

3oz goldschlager

B

2ml nutmeg

20g walnuts (powdered)

C

10ml mint

10ml honey

10ml butter

Saute A, add goldschlager after fruit is cooked. Flambe, reduce by half. Remove from heat, chill. Mix B together. Blend C. Wrap A in filo pastry, 4 layers total, spreading B and a generous portion of C between each layer. Finish final layer with a light glaze of C. Freeze or bake immediately.

These got me a really good mark on my final for Culinary arts…