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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
- Â Â Icing sugar
Direcciones
- 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.
- Open phyllo and cover with a damp tea towel and/or possibly 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 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.
- Bake in a pre-heated 400F oven for 10 min. Reduce to 350F/175C and bake 10 to 15 min longer till golden brown.
- 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 :yields 8 servings.
