Phyllo Nests With Caramelized Fruit Compote

Hell is full of the Divine holiness; holiness in the manifestation of justice; holiness in its most glorious exercise. How fearfully are the lost now learning this truth! Think it not a trifling matter, unconverted reader, to look into the bottomless pit, and to know that there is but a step and you are there! You walk to the end of the treacherous plank, and you are gone! O solemn thought! but one step between you and the quenchless flame! but one step between you and endless torment! Throughout eternity the lost soul will be testifying to this truth: 'God is holy; I was a sinner; I rejected His salvation, I turned my back upon His gospel, I despised His Son, I hated God Himself, I lived in my sins, I loved my sins, I died in my sins, and now I am lost! to all eternity lost! And God is righteous in my condemnation!'

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Dairy		Stern1	1	Servings

INGREDIENTS

1	c	Sugar 250 mL
4		Apples, peeled cored and
		sliced 4
1		Pear, peeled cored and
		sliced 1
1/2	c	Dried apricots 125 mL
1/2	c	Dried figs or prunes 125 mL
1/4	c	Candied ginger, diced 50 mL
1		Cinnamon stick, broken in
		half 1
1	c	Port 250 mL
1	c	Strong black tea 250 mL
1/4	c	Lemon juice 50 mL
16		Sheets phyllo pastry 16
1/2	c	Unsalted butter, melted 125
		mL
1/3	c	Water 75 mL
1/2	c	Breadcrumbs 125 mL
1/4	c	Sugar 50 mL
8		Scoops vanilla ice cream or
		frozen yogurt 8
		Icing sugar

INSTRUCTIONS

Place sugar in a large, deep skillet. Cook over medium high heat,
watching closely to prevent burning, until sugar melts and starts to
caramelize. Add apples and pears. Cook approximately 8 minutes until
juicy. Add dried fruit, ginger, cinnamon stick, Port, tea and lemon
juice. Bring to a boil, reduce heat and simmer 10 minutes. Remove
cinnamon sticks.  Open phyllo and cover with a damp tea towel and/or
sheet of plastic  wrap. Combine butter with water.  Working with one
sheet of phyllo at a time, brush with butter and  sprinkle with some
breadcrumb and sugar mixture. Fold in half  lengthwise. Brush again.
Wind strip up in the shape of a 4" nest and  place on a baking sheet
lined with parchment paper. Repeat with  another strip, adding it to
the first strip by reinforcing the edge  to form a "basket" like nest.
Make 7 more nests.  Bake in a pre-heated 400F oven for 10 minutes.
Reduce to 350F/175C  and bake 10 to 15 minutes longer until golden.  To
assemble, spoon compote into the nests, drizzle any juices over  the
top and place ice cream in the centre. Sprinkle with icing sugar.
Converted by MC_Buster.  NOTES : This recipe is from Bonnie Sterns
revised Desserts Cookbook.  This yields 8 servings.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4964 Calories From Fat: 1993 Total Fat: 223.7g Cholesterol: 866.5mg Sodium: 1137.4mg Potassium: 5329mg Carbohydrates: 567.2g Fiber: 42.2g Sugar: 420.1g Protein: 197.3g