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Receta Phyllo Nests With Caramelized Fruit Compote
by Global Cookbook

Phyllo Nests With Caramelized Fruit Compote
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Ingredientes

  • 1 c. Sugar 250 mL
  • 4 x Apples, peeled, cored and sliced 4
  • 1 x Pear, peeled, cored and sliced 1
  • 1/2 c. Dry apricots 125 mL
  • 1/2 c. Dry figs or possibly prunes 125 mL
  • 1/4 c. Candied ginger, diced 50 mL
  • 1 x 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 sht 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 scoop vanilla ice cream or possibly frzn yogurt 8
  •     Icing sugar

Direcciones

  1. Place sugar in a large, deep skillet. Cook over medium high heat, watching closely to prevent burning, till sugar melts and starts to caramelize. Add in apples and pears. Cook approximately 8 min till juicy. Add in dry fruit, ginger, cinnamon stick, Port, tea and lemon juice. Bring to a boil, reduce heat and simmer 10 min. Remove cinnamon sticks.
  2. Open phyllo and cover with a damp tea towel and/or possibly sheet of plastic wrap.
  3. Combine butter with water.
  4. Working with one sheet of phyllo at a time, brush with butter and sprinkle with some breadcrumb and sugar mix. Mix 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 create a "basket" like nest. Make 7 more nests.
  5. Bake in a pre-heated 400F oven for 10 min. Reduce to 350F/175C and bake 10 to 15 min longer till golden brown.
  6. To assemble, spoon compote into the nests, drizzle any juices over the top and place ice cream in the centre. Sprinkle with icing sugar.
  7. NOTES :yields 8 servings.