Ingredients:

Chocolate-Cherry  Drizzle

• 8 oz. Cheribundi Tru cherry juice
• 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 tablespoon brandy or replace with 1 tablespoon Cheribundi Tru cherry juice
• 1 tablespoon light brown sugar
• 1/2 teaspoon vanilla extract

Fruit Filling

• ½ cup apple juice
• ½ cup Cherribundi Tru cherry juice
• ½ cup dry white wine or replace with 1/2 cup Cherribundi Tru cherry juice
• 4 whole cloves
• 1 cinnamon stick
• 1/8 teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• 1/3 cup (packed) dried tart red cherries
• 1/3 cup (packed) pitted dates, quartered
• 1 1/4 pounds Braeburn apples, peeled, cored, cut into 1/2-inch cubes or other baking apple
• 1/3 cup packed light brown sugar
• 2 tablespoons apple juice
• 1 1/2 tablespoons cornstarch

Strudel

• 2/3 cup toasted, chopped pecans
• 1/2 cup graham cracker crumbs
• 3 tablespoons sugar
• 9 17×12-inch sheets fresh phyllo pastry or frozen, thawed
• 1/2 cup unsalted butter, melted
• Vanilla bean ice cream (optional)

Method of preparation:

For sauce:
Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes. Remove from heat and add chocolate and brown sugar and let the mixture stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.)

For filling:
Combine ½ cup apple juice, ½ cup Cheribundi Tru cherry juice, wine (or cherry juice), cloves,  and cinnamon in large saucepan and bring to a simmer. Remove from heat, cover, and let stand for 10 minutes. Add cherries and dates. Cover and simmer until fruit is plump, about 5 minutes. Remove spices and discard. Add vanilla, nutmeg, apples and brown sugar. Simmer, stirring occasionally, until apples are tender but still hold their shape and the liquid is reduced to 3 tablespoons, about 45 minutes.

Mix cornstarch and 2 tablespoons apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.)

For strudel:
Preheat oven to 375°F. Lightly butter a large, heavy baking sheet. Blend first 3 ingredients in a food processor until nuts are finely ground.

Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 tablespoons nut mixture. Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12×3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style. Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. (Can be made 4 hours ahead. Chill.)

Bake strudel uncovered until golden, about 45 minutes. Let cool at least 30 minutes before slicing strudel and placing on plates. Napper Chocolate- Cherry sauce over strudel and serve with vanilla bean ice cream if desired.