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Title: Berry Compote in Phyllo Nest
Categories: Dessert
Yield: 8 Servings
| COMPOTE | ||
| 1 1/2 | c | Fresh blackberries |
| 1 1/2 | c | Fresh blueberries |
| 1 1/2 | c | Fresh strawberries |
| 1/4 | c | Sugar |
| 1 | tb | Fresh lemon juice |
| 1/4 | ts | Ground cinnamon |
| pn | Nutmeg | |
| PHYLLO NESTS | ||
| 1/4 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 8 | oz | Phyllo dough, thawed |
| 2 | tb | Canola oil |
| DUSTING | ||
| Confectioners sugar to taste | ||
Berry Compote: In a medium saucepan, combine berries, sugar, lemon juice, cinnamon and nutmeg. Gently stir over MEDIUM heat until the berries are just heated through and juicy, about two minutes. Set aside to cool.
Phyllo Nests: Set oven racks in upper third and middle of oven. Heat oven to 325 degrees. Line two large baking sheets with parchment paper.
In a small bowl, mix sugar and cinnamon and set aside.
If using an 8 ounce package of dough, unroll it, remove the paper and roll it back up again. If you are using a one pound package of dough, cut it in half crosswise, rewrap the other half and reserve for another use. Set the phyllo roll on a cutting board. Slice the roll into 1/2 inch slices. Toss the strips together as if tossing fresh pasta, until the layers are well separated. Drizzle with oil, then toss again to distribute the oil evenly.
Make two "nests" by arranging half of the phyllo strips in a neat nine inch circle one on each baking sheet. Sprinkle each nest with two tablespoons of the cinnamon sugar.
Bake the nests for 15 -20 minutes, switching the position of the pans midway through the baking, until golden brown and crisp. Cool on the baking sheets.
The compote can be made up to a day ahead and refrigerated. The nests can be made up to a day ahead and stored, well covered at room temperature.
To assemble the dessert: With a wide spatula, transfer one of the phyllo nests to a serving plate. Reserving about 3/4 cup of the compote and spoon the remaining compote over the first nest. Set the second nest on top of the berry covered first nest. Spoon the reserved compote onto the center of the top nest. Dust with confectioners sugar and cut into wedges and serve immediately.
Nut Value: 195 cal; 4 gm protein, 4 gm fat (0.3 t saturated fat) 40 gm carbo; 100 mg sodium, 8 mg cholesterol, 3 gm fiber.
Signature Recipe of Chef Mary Bergin of Spago in Las Vegas Baltimore Sun Supplement September 7, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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