For the confit, bring the apricots, cranberries, water, sugar, onion, rosemary and garlic to the boil in a pan. Continue to boil for 1-2 minutes, stirring regularly, until the sugar has dissolved.
Reduce the heat and simmer for 25-30 minutes, stirring regularly, until the cranberries have popped and most of the liquid has evaporated.
Add the almonds, remove the pan from the heat and set aside to cool. Once completely cooled, chill the mixture in the fridge until ready to use.
For the purses, preheat the oven to 200C/400F/Gas 6.
Cut the filo pastry into four equal pieces. Roll out one piece onto a lightly floured work surface. Cover with a clean, damp tea towel until ready to use.
Brush the filo pastry all over with the butter and sprinkle over the rosemary. Cut the pastry into four 10cm/4in squares.
Stack the pastry squares on top of each other, overlapping the points to create a star shape.
Place one of the brie (or Camembert) pieces into the centre of the filo star. Spoon a tablespoonful of the confit on top of the cheese. Gather the edges of the pastry star together to form a purse shape.
Repeat the process with the remaining pieces of pastry and the remaining cheese and confit.
Brush the pastry purses all over with melted butter. Place them on a baking tray and bake in the oven for 20-25 minutes, or until the pastry is crisp and golden-brown.
For the sherry vinaigrette, in a bowl whisk together all of the sherry vinaigrette ingredients until well combined. Add the bitter leaves and toss them in the vinaigrette to coat.
To serve, divide the dressed bitter leaves between four serving plates and spoon over any remaining sherry vinaigrette. Place one of the purses on top of each pile of salad.
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