4.) Apple And Pear Phyllo Baskets

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 12 sheets fresh phyllo dough (thawed, about 1/2 16-ounce package) or 12 sheets frozen phyllo dough (thawed, about 1/2 16-ounce package)
• 4 tablespoons butter, melted
• 7 medium golden delicious apples (about 3 1/2 pounds)
• 3 tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon lemon juice
• 7 medium bartlett pears (about 3 1/2 pounds)
• 3 tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon lemon juice
• 1/2 cup dried cherries or 1/2 cup raisins
• 2 pints vanilla frozen non-dairy topping

Recipe

• 1 please read directions first!
• 2 phyllo baskets:.
• 3 preheat oven to 375ºf.
• 4 on work surface, stack sheets of phyllo (about 17" by 12" each), one on top of the other.
• 5 with knife, cut stack lengthwise in half, then crosswise in half (you will have forty-eight 8 1/2" by 6" sheets of phyllo).
• 6 in small saucepan over low heat, melt butter.
• 7 lightly brush six 10-ounce custard cups with melted butter.
• 8 place 2 sheets of phyllo, one on top of the other; brush top sheet with some melted margarine.
• 9 arrange phyllo in a custard cup.
• 10 place 2 more sheets of phyllo, one on top of the other, and brush top sheet with some melted butter and place crosswise over phyllo in cup.
• 11 crimp edges of phyllo to make pretty edge. repeat with 20 more phyllo sheets to make 5 more cups.
• 12 keep remaining phyllo covered with damp towels to prevent it from drying out.
• 13 place custard cups in jelly-roll pan for easier handling.
• 14 bake phyllo cups 10 to 12 minutes until phyllo is crisp and golden.
• 15 cool in cups on wire racks about 15 minutes, then carefully remove phyllo cups from custard cups.
• 16 repeat with remaining phyllo and melted margarine to make 6 more phyllo cups.
• 17 if not serving right away, store phyllo cups in tightly covered container or zip-tight plastic bags until ready to use.
• 18 filling:.
• 19 apples:.
• 20 peel and slice apples.
• 21 in 12-inch skillet over high heat, heat butter, packed brown sugar, and lemon juice until melted.
• 22 stir in apples to coat. continue cooking over high heat until apples are golden brown and softened, about 15 minutes. remove apples to bowl.
• 23 pears:.
• 24 peel and slice pears.
• 25 in same skillet over high heat, heat 3 tablespoons butter, brown sugar, and lemon juice until melted.
• 26 stir in pears and dried cherries to coat. continue cooking over high heat until pears are golden and liquid thickens, about 20 minutes.
• 27 add pears to apple mixture in bowl.
• 28 if not serving right away, cover and refrigerate.
• 29 to serve:.
• 30 to serve, reheat fruit mixture.
• 31 arrange phyllo cups on platter.
• 32 place scoop of frozen nondairy dessert in each phyllo cup; top with warm fruit.
• 33 serve immediately.