ROASTED PLUMS IN FLAKY PHYLLO SHELLS
(also could use nectarines, apricots, peaches)
PREP TIME 30 minutes
TOTAL TIME 1 hour 15 minutes
230 calories per serving
ROASTED PLUMS
4 purple plums
1/3 cup sugar
PHYLLO SHELLS
1/4 cup sugar
1 tsp ground cinnamon
12 sheets thawed phyllo dough
Nonstick cooking spray
1 1/2 cups vanilla frozen yogurt or ice cream (or ricotta cheese with cinnamon)
1. Preheat oven to 450 F. Remove pits from plums; slice each into 8 wedges and cut those in half. Combine plums and sugar; toss gently to coat. Arrange plums in a single layer over bottom of Medium Bar Pan; bake 18 to 20 minutes or until plums are soft and a thick syrup forms, stir half-way through baking. Be careful not to let the syrup brown or burn. Remove from oven and cool completely.
2. For phyllo shells, reduce oven temp to 350 F. Combine sugar and cinnamon in shaper. Place one sheet of phyllo onto a Cutting Board. Lightly spray with nonstick cooking spray; sprinkle lightly with sugar mixture. Repeat with second sheet of phyllo. Cut dough lengthwise into six strips. Gather dough strep together forming one strip. Form into a 4 inche ring. Place onto a rectangle stone. Repeat with remaining phyllo and sugar for a total of six shells. Bake 16 to 20 minutes or until golden brown and crisp. Remove from oven and cool completely.
3. To assemble arrange plums around inside edge of shells. Top with a coop of frozen yogurt. Drizzle with syrup and serve immediately.
ROASTED RED PEARS WITH RICOTTA
INGREDIENTS:
2 red Anjou pears, halved
2 whole cinnamon sticks broken into pieces
2 Tbsp pure maple syrup
1/2 cup whole-milk ricotta cheese
1/8 tsp. ground cinnamon, plus more for sprinkling
2 to 3 oatmeal raisin cookies (optional)
DIRECTIONS:
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper or use a baking pan (not as messy)
Use a melon baller to scoop out the core and seeds from each pear half, then arrange the pears, cut-side up, on the baking sheet. Top with the cinnamon sticks and drizzle the pear halves with 1 Tbsp of the maple syrup.
Roast the pears for 30 to 40 minutes, or until they have released their juices and browned slightly but are still holding their shape. Discard the cinnamon sticks and let the pears cool for 5 minutes or so.
In a small bowl, stir together the ricotta cheese and cinnamon.
Serve the pears warm with a dollop of the spiced ricotta. Drizzle with the remaining tablespoon of maple syrup and top with crumbled cookies if you like.
(also could use nectarines, apricots, peaches)
PREP TIME 30 minutes
TOTAL TIME 1 hour 15 minutes
230 calories per serving
ROASTED PLUMS
4 purple plums
1/3 cup sugar
PHYLLO SHELLS
1/4 cup sugar
1 tsp ground cinnamon
12 sheets thawed phyllo dough
Nonstick cooking spray
1 1/2 cups vanilla frozen yogurt or ice cream (or ricotta cheese with cinnamon)
1. Preheat oven to 450 F. Remove pits from plums; slice each into 8 wedges and cut those in half. Combine plums and sugar; toss gently to coat. Arrange plums in a single layer over bottom of Medium Bar Pan; bake 18 to 20 minutes or until plums are soft and a thick syrup forms, stir half-way through baking. Be careful not to let the syrup brown or burn. Remove from oven and cool completely.
2. For phyllo shells, reduce oven temp to 350 F. Combine sugar and cinnamon in shaper. Place one sheet of phyllo onto a Cutting Board. Lightly spray with nonstick cooking spray; sprinkle lightly with sugar mixture. Repeat with second sheet of phyllo. Cut dough lengthwise into six strips. Gather dough strep together forming one strip. Form into a 4 inche ring. Place onto a rectangle stone. Repeat with remaining phyllo and sugar for a total of six shells. Bake 16 to 20 minutes or until golden brown and crisp. Remove from oven and cool completely.
3. To assemble arrange plums around inside edge of shells. Top with a coop of frozen yogurt. Drizzle with syrup and serve immediately.
ROASTED RED PEARS WITH RICOTTA
INGREDIENTS:
2 red Anjou pears, halved
2 whole cinnamon sticks broken into pieces
2 Tbsp pure maple syrup
1/2 cup whole-milk ricotta cheese
1/8 tsp. ground cinnamon, plus more for sprinkling
2 to 3 oatmeal raisin cookies (optional)
DIRECTIONS:
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper or use a baking pan (not as messy)
Use a melon baller to scoop out the core and seeds from each pear half, then arrange the pears, cut-side up, on the baking sheet. Top with the cinnamon sticks and drizzle the pear halves with 1 Tbsp of the maple syrup.
Roast the pears for 30 to 40 minutes, or until they have released their juices and browned slightly but are still holding their shape. Discard the cinnamon sticks and let the pears cool for 5 minutes or so.
In a small bowl, stir together the ricotta cheese and cinnamon.
Serve the pears warm with a dollop of the spiced ricotta. Drizzle with the remaining tablespoon of maple syrup and top with crumbled cookies if you like.
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