Apple And Peach Spring Rolls With Fruit Syrup

• 2 whole Apples (I Used Braeburn)
• 3/4 pounds, 2-2/3 ounces, weight Canned Peach Slices In Juice
• 5-1/3 ounces, weight Brown Sugar
• 1 teaspoon Ground Cinnamon
• 8 whole Spring Roll Wrappers Or Sheets Of Filo Pastry
• 2 Tablespoons Oil (optional, Use If Frying)

1. Peel and core the apples, and chop into 1/2cm dice. Drain the peaches (retaining the juice), and dice each slice.
2. Combine the apples, peaches, peach juice, sugar and cinnamon in a saucepan, and simmer for 10 minutes, or until the apple is soft.
3. Over a bowl, pass the fruit mixture through a sieve; reserve the liquid to make the syrup. Put 1/8 of the fruit mixture in a line in the centre of each spring roll wrapper, fold over the ends, and roll.
4. If baking, place the rolls on a lightly greased baking tray and bake for around 20 minutes in an oven preheated to 190u0b0C (Gas Mark 5 / 375u0b0F).
5. If frying, heat the oil in a frying pan, and add the rolls. Cook for 2-3 minutes on each side over a medium heat, until the pastry is browned and crispy.
6. While the spring rolls are cooking, return the fruit liquid to the saucepan and simmer for 5-10 minutes to reduce to a thick syrup. Serve with the rolls.

apples, ube, weight brown sugar, ground cinnamon, spring roll wrappers, oil

Taken from tastykitchen.com/recipes/desserts/apple-and-peach-spring-rolls-with-fruit-syrup/ (may not work)