Free Online Recipes
 |  

Sign Up login
 
 

Gingered Pear in Phyllo Cups Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Gingered Pear in Phyllo Cups

Category   Appetizers
Sub Category   None
Servings   12
Preptime   70 min

Ingredients
6 (13 x 17) phyllo sheets
6 tablespoons unsalted butter, melted
2 medium bartlet pears
3 tablespoons unsalted butter
1/3 cup brown sugar
2 tablespoons finely chopped candied ginger
1/8 teaspoon fine salt
1/3 cup walnuts, toasted and coarsely chopped
3/4 cup very cold heavy cream
 
2 tablespoon light brown sugar
1/2 teaspoon vanilla
1/2 cup sour cream

Instructions
Heat the oven to 425°F and arrange a rack in the middle. 2Arrange a sheet of phyllo on a large cutting board (be sure to cover the remaining phyllo sheets with a slightly damp paper towel or plastic wrap) and brush the top with melted butter. Arrange another sheet on top of the first sheet and repeat, alternating butter and phyllo, until there are 6 layers. Brush the top layer with butter. 3Using a sharp knife, cut the phyllo into 12 approximately 4-by-4- inch squares.
Fit 1 square snugly into each well of a 12-well muffin pan, gently pressing the phyllo into the bottom and up the sides of each well.Bake until the dough is lightly browned and crispy, about 10 minutes. Remove the pan from the oven and let it cool on a wire rack. When the cups are cool, remove them from the pan and set aside. The cups can be stored at room temperature in an airtight container for up to 2 days.
Peel, halve, and core the pears. Cut into medium dice (you should have about 2 cups) and set aside. 2Melt the butter in a medium frying pan over medium heat until foaming. Sprinkle the brown sugar over top and cook until the mixture is bubbling and the sugar has dissolved, about 3 minutes. 3Add the reserved pears, ginger, and salt and cook, stirring occasionally, until the mixture is caramelized and the pears have just begun to release their juices and are softened, about 3 to 5 minutes. (The sugar may seize—or become lumpy—at first, but it will redistribute itself.) 4Stir in the walnuts and set aside.
Place the cream, brown sugar, and vanilla in a large bowl and whisk vigorously until stiff peaks form, about 5 minutes. Add the sour cream and whisk until just incorporated. 2To serve, divide the gingered pears and their juices among the phyllo cups and top with the whipped cream. Serve immediately.


Originally Submitted
2/22/2015





0 Out of 5 from 0 reviews

You can add this Gingered Pear in Phyllo Cups recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.