Ingredients

makes enough for 8 fruit turnovers

　　

Pear Filling

Step 1

Peel, core, and cut 2 medium pears into 1/2-inch dice. In a medium bowl, combine the pears with 2 tablespoons cornstarch, 2 teaspoons freshly squeezed lemon juice, 1/2 teaspoon five-spice powder, a pinch of salt, and 2 teaspoons sugar.

　　

Raspberry-Peach Filling

Step 2

In a small bowl, stir together 3 tablespoons freshly squeezed lemon juice with 1 tablespoon cornstarch; set aside. In a small saucepan, combine 3/4 cup fresh raspberries, 1 1/4 cups sugar, and a pinch of salt. Cook, stirring, over medium heat until mixture begins to simmer. Stirring constantly, add the cornstarch mixture, and simmer, stirring occasionally, until mixture has thickened, 8 to 10 minutes. Transfer to a bowl, and refrigerate until chilled. Meanwhile, cut 1 medium peach into 1/2-inch dice, and place in a medium bowl. Strain raspberry mixture into the saucepan, then add 3/4 cup raspberries. Cook until bubbling and thickened. Let cool, then stir into the peaches.

　　

Blueberry Filling

Step 3

Slice 10 fresh sage leaves into fine julienne; set aside. In a small saucepan, combine 1 cup fresh blueberries, 3 tablespoons freshly squeezed lemon juice, and a pinch of salt. Cook over medium heat until blueberries begin to burst. Stir in 3/4 cup sugar, and simmer until mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. Transfer mixture to a medium bowl, and refrigerate until well chilled. Stir 1/2 cup blueberries into chilled blueberry sauce. Follow instructions for filling turnovers, sprinkling the blueberry filling with 1 teaspoon sage.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter