Preheat oven to 350 degrees.

Place apples, pears, cranberries, 1 cup of raisins and cider in a glass baking pan and toss to combine. Roast fruit for about 20-30 minutes, or until fork tender.

Drain and reserve any excess juice from the pan, and let fruit cool to room temperature.

To prepare syrup, combine any remaining juice from the roasted fruit, ½ cup raisins and balsamic vinegar in a medium saucepan. Bring to a boil, reduce heat and let simmer until raisins are completely soft and vinegar begins to thicken.

Let raisin-balsamic mixture cool and then blend until smooth in a blender or food processor.

For the puffed pastry, increase oven to 400 degrees. Place the pastry sheet on a lightly floured surface, and roll out the pastry to about ⅛-inch thickness. With a cookie cutter or knife, cut out 6, 2- inch squares or desired shapes.

Lay out cut pastry pieces on a baking sheet, about 1-inch apart. Bake for 8-10 minutes or until puffed and golden. Remove from the oven and let cool.

While pastry is baking, mix together powdered sugar and spices. Sprinkle over cooled puffed pastry pieces with a sifter or fine mesh sieve.

To serve, spoon about ½ cup fruit mixture on plates or in small bowls. Drizzle with raisin balsamic syrup, and top each with one piece of puffed pastry.