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Spiced Pear and Fig
in Phyllo
Makes 12 Servings
Ingredients
*2 cups dried pears (about 8 ounces)
*1 1/2 cups dried figs (about 6 ounces)
*2 1/2 cups water
*1/4 teaspoon grated lemon peel
*1/2 teaspoon pure vanilla extract
*1/2 teaspoon ground cinnamon
*1/4 teaspoon ground cloves
*1 tablespoon sugar
*1/4 teaspoon ground cinnamon
*8 full sheets phyllo pastry
Instructions
1Preheat oven to 375F degrees. Lightly coat the cups of a 12-cup muffin tin with canola oil.
2Slice pears and figs into strips. Place in a medium saucepan with water, lemon peel, vanilla, 1/2 teaspoon cinnamon and cloves. Cover and bring to a boil over medium heat.
3Reduce heat and simmer until most of the water is absorbed, stirring frequently. Cover and set aside.
4In a small bowl, mix the sugar and 1/4 teaspoon ground cinnamon.
5Using 4 sheets of phyllo, lay one sheet on a work surface (keep remaining sheets covered with a damp towel to prevent drying out). Mist with canola oil and sprinkle with a pinch of sugar mixture. Top with another phyllo sheet and repeat the process for 2 more layers. Cut into 6 equal squares. Repeat with 4 more phyllo sheets.
6Arrange squares in lightly oiled muffin tins to form cups. Mist tops with canola oil spray and bake in a 375F degree oven for 5 minutes or until golden brown. Remove and let cool on a rack.
7Fill each phyllo cup with 1/3 cup of the warm pear and fig compote.
Notes
  • EACH SERVING CONTAINS APPROXIMATELY: 150 calories, 33 gm. carbohydrate, 2 gm. fat, 0 mg. cholesterol, 2 gm. protein, 66 mg. sodium, 5 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com