Pear and Fig Studels with Ginger Cream

By lisajesselson

Ingredients

• 1 1/2 lbs. fresh figs, stemmed cut into 6 wedges
• 1 1/2 lbs. firm but ripe pears, peeled, cored, cut into 1/2" pieces1/2 cup sugar
• 1/2 cup frozen cran raspberry concentrate thawed
• 1 1/2 tsp. grated lemon peel
• strudels
• 6 Tbs. dry breadcrumbs
• 4 Tbs. sugar
• 1 1/2 tsp. cinnamon
• 10 frozen phyllo sheets thawed
• 3/4 cup unsalted butter, melted
• ginger cream
• 1/4 cup water
• 3 Tbs. miced peeled ginger
• 1 1/2 Tbs. sugar
• 1 cup whipping cream

Preparation

Step 1

filling:
preheat oven to 450
generously butter large baking sheet
place figs and pears in one layer on sheet
sprinkle with sugar
roast until tender and browning about 20 min.
transfer fruit and juices to med. bowl, cool
stir in cran-raspberry and lemon
chill until cold

for strudels:
butter another large baking sheet
mix bread crumbs, 3 Tbs. sugar, 1 tsp. cinnamon in small bowl
place towel on work surface
place 1 phyllo sheet on towel with short end toward edge of work surface
cover remaining with plastic wrap then damp paper towel
brush with butter sprinkle with breadcrumb mix
top with second phyllo sheet
brush with melted butter
sprinkle with 1/8 cup breadcrumb mix
repeat with 2 more sheets
top with 5th sheet
brush with butter only

using slotted spoon place 1/2 figs and pears along one short end of dough
spread into 3" strip leaving 1" border on long sides
sprinkle with 1/2 Tbs. sugar and 1/4 tsp. cinnamon over figs
fold long sides in over filling
brush folded sides with butter
starting at filled short end, roll up phyllo enclosing filling completely
brush all over with melted
place strudel seam side down on baking sheet
repeat for second strudel
position rack in center of oven and preheat to 375
brush with butter
bake until golden about 20 min.
cool 10 min.
let stand at room temp max 6 hrs.
using serrated knife cut into 4 pieces on diagonal
discard ends
place 1 on each of 8 plates
top with cream

combine 1/4 cup water, ginger, and sugar in small heavy saucepan
stir over med. until sugar dissolves
simmer until syrupy about 5 min.
cool completely
using mixer beat to med. peaks
fold in ginger mix
can be made 4 hrs. ahead, cover and chill