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
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