Phyllo Nests with Caramelized Fruit Compote
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Yield: 1 servings Ready in 1 hours
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|; sliced 1|
|1/4 cCandied ginger; diced 50 mL|
|16 Sheets phyllo pastry 16|
|1/3 cWater 75 mL|
|1 cPort 250 mL|
|; sliced 4|
|1/2 cDried figs or prunes 125 mL|
|1 Cinnamon stick; broken in|
|4 Apples; peeled, cored and|
|1/2 cDried apricots 125 mL|
|1/4 cSugar 50 mL|
|8 Scoops vanilla ice cream or|
|1/2 cUnsalted butter; melted 125|
|1 cSugar 250 mL|
|1/4 cLemon juice 50 mL|
|1 cStrong black tea 250 mL|
|1/2 cBreadcrumbs 125 mL|
|1 Pear; peeled, cored and|
Phyllo Nests with Caramelized Fruit Compote Preparation
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. NOTES : This recipe is from Bonnie Sterns revised Desserts Cookbook. This yields 8 servings.
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