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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is an easy and stylish dessert that's sure to please everyone. Best served warm, the holiday treat is delicious with a scoop of light vanilla ice cream or reduced-fat whipped topping on the side. âLeah Beatty of Cobourg, Ontario Ingredients:
1/2 cup sugar |
1 tablespoon cornstarch |
3 large pears, peeled and finely chopped |
1/2 cup fresh or frozen cranberries, thawed |
2 tablespoons butter |
1/2 cup dried cranberries |
1 teaspoon ground ginger |
1 teaspoon grated orange peel |
1/2 teaspoon ground cinnamon |
6 sheets phyllo dough (14x9-inch size) |
cooking spray |
1 teaspoon confectioners' sugar |
Directions:
1. In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in dried cranberries, ginger, orange peel and cinnamon. Cool.
2. Preheat oven to 400°. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. Repeat layers five times. (Keep phyllo dough covered with plastic wrap and a damp towel until ready to use each sheet.)
3. Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet.
4. Bake 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving. Yield: 10 servings.
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