Roasted Plum Ravioli with Brandy Sauce

Ingredients

2 tablespoons sugar
1/4 teaspoon ground cinnamon
3 fresh plums
5 sheets Athens or Apollo fillo dough
1/4 cup butter or margarine
Egg wash as needed

Procedu

Preheat oven to 375°F In a small mixing bowl combine sugar and
cinnamon; set aside.

Wash plums, cut in half, and remove pit. Place cut side down on
greased baking pan. Sprinkle with 1 teaspoon of the cinnamon sugar.
Place in oven for 5 to 10 minutes until the plums are soft to the
touch, but still retain their shape (5 minutes if plums are ripe, 10
minutes if they are firm).

Butter and layer five sheets of fillo and cut into twelve 4-inch
circles.

Place one plum cut side down in center of each circle, place one
circle on top and press to seal edges together.

Cut a slit in the top of the fillo to vent. Brush with egg wash.

Bake at 375°F for 10 to 15 minutes.

Serves 6


Brandy Sauce

Ingredients:

3 egg yolks
3 tablespoons sugar
1 cup milk
1/4 teaspoon vanilla extract
2 tablespoons Brandy

Procedu

Whisk egg yolks and sugar together.

Heat milk to a simmer over low heat. Add half of the hot milk to the
egg yolk mixture blending with a wire whisk. Add the egg mixture to
the hot milk mixture and stir constantly until mixture is thickened.
Do not let the sauce boil. Stir in vanilla extract and brandy. Serve
warm.

Recipe by Athens Foods