Chaussons Aux Pommes (Apple Turnovers) - Step 2

Who are we kidding? There isn't an apple in site. These are definitely cherry and apricot turnovers. I started out with the idea of using apple butter as the filling since Kim gets jars and jars of the stuff from her mom. She grew up on it. I will attempt to use it but in the meantime, let's talk filling.

To make the filling first we need the ingredients.

Ingredients Cherry

1 cup dried cherries whole
2 T butter
1/4 cup sugar
1/4 t salt (I like to mix my salt and sugar together.)
Cognac (I started out with my cherries already soaked in Cognac.)
Green Pepper to taste

Ingredients Apricot

1 cup dried apricot diced
2 T butter
1/4 cup sugar
1/4 t salt
Grand Marnier (I started out with my cherries already soaked in Grand Marnier.)
Green Pepper to taste

I saute the fruit in the butter until tender in the liquor.



Basically, when it starts turning color your good to go. About 5-10 minutes.



I do this on high flame and stir. Next I add the sugar and salt and cook it for about 3 more minutes.



I then add some green pepper.



This is optional but do it, you'll love it. This mixture then has to cool before you use it. Enjoy. That's it. Unless you want to use the apple butter you are done. If you want to use the apple butter get the jar out and let it warm up.