Turkey Breast with Dry Fruit

Buona Cucina!

1. 3 lb turkey breast
2. 1/4 teaspoon paprika
3. 1/4 teaspoon ground cloves
4. salt
5. black pepper, freshly grated
6. 1/3 cup dried apricots, coarsely chopped
7. 1/3 cup dried pears, coarsely chopped
8. 3 tablespoons golden raisin
9. 1 1/2 cups dry white wine
10. 1 tablespoon butter
11. 2 tablespoons extra-virgin olive oil
12. 1 1/2 cups chicken broth
13. 1/3 cup dried apricots, whole
14. 1/3 cup dried pear halves
15. 3 tablespoons golden raisin
16. 1/3 cup chestnuts
17. 1/3 cup walnuts
18. 2 cloves
19. 2 bay leaves
20. 1 tablespoon corn starch

Butterfly the turkey breast cutting almost all the way through. Open flat and flatten slightly by pounding with a meat pounder. Rub on the surface of the meat the paprika, ground cloves, salt, and black pepper. Place in a dish and set aside in the refrigerator. In a small saucepan combine the wine, 1/3 cup apricot, 1/3 cup pear, and 3 tablespoons raisins. Bring to a boil, reduce heat to low, and simmer until the fruit is tender. Remove from heat. With a slotted spoon remove the fruit from the saucepan, and reserve the wine. Spread uniformly the fruit on the turkey breast, roll up enclosing into a spiral shape, and tie with a kitchen string. Season with salt and black pepper. In a saute pan over medium heat put butter and extra-virgin olive oil. When the butter starts foaming, add the turkey breast and brown on all sides uniformly. Turn heat to high, add the reserved wine, and let the wine evaporate. Turn heat to medium-low; add the broth, 1/3 cup whole apricot, 1/3 halved cup pear, 3 tablespoons raisins, chestnuts, walnuts, cloves, and bay leaves. Simmer for about 45 minutes to one hour until the turkey is thoroughly cooked, turning the meat occasionally. Add a small quantity of broth if the sauce is too dry. Remove the turkey breast from the pan, and set aside to cool at room temperature. Discard bay leave and cloves, remove dry fruit from the pan. Turn the heat to medium-low. Add cornstarch and stir to dissolve, until the sauce is thicker. Remove the string, slice the turkey breast when is lukewarm, and serve accompanied by the warm sauce and fruit.