Michigan Fruit Stuffed Croissants

These beautiful little croissants are a wonderful "go along" beside
herbed scrambled eggs or some other egg dish.  Just add a breakfast meat
and these can provide both the fruit course and your bread or pastry.
Most of the prep work can be done the d

2 apples, cored, peeled and chopped
1 red pear (or other firm pear), cored, peeled and chopped
1/2 cup dried Michigan cherries
1 T. butter
Cinnamon sugar
1/2 cup apple juice
mini croissants (party size)
raspberry jam - thinned w/ a small amt. of orange juice and heated

In a medium sauce pan, melt 1 T. butter.  Add finely chopped apples,
pear and dried cherries.  Sprinkle with cinnamon sugar.  Saute until
fruit begins to soften.  Add apple juice and continue to cook until
fruit is soft and apple juice is almost gone.  At this point, fruit may
be stored in the refrigerator until ready to use.
Reheat fruit; warm mini croissants in foil in a 300 degree oven, warm
thinned raspberry jam.  When ready to serve, fill warm croissants
(sliced horizontally) with fruit mixture, place top back on croissant
and drizzle generously with warm raspberry sauce.  I usually place a few
other pieces of fresh fruit around the croissant on the plate....such as
kiwi, berries or something colorful.  Enjoy!

Recipe Summary:

Recipe Provided By:
Cobblestone Manor Luxury Historic Inn
Auburn Hills, MI

Auburn Hills Bed and Breakfast Inns