| 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
COMPOTE
PHYLLO NESTS
TO SERVE
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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