Spiced Pear and Fig in Phyllo

Adapted from Canyon Ranch Cooks: More than 200 Delicious Recipes from America’s Leading Health Resort by Barry Correia and Scott Uehlein.

(Serves 12)

• 2 cups dried pears (about 8 ounces)
• 1 1/2 cups dried figs (about 6 ounces)
• 2 1/2 cups water
• 1/4 teaspoon grated lemon peel
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 8 full sheets phyllo pastry
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon

• 1. Preheat the oven to 375°F. Lightly coat a 12-cup muffin tin with canola oil.
• 2. Slice the pears and figs into strips. Place in a medium saucepan with water, lemon peel, vanilla, cinnamon, and cloves. Cover and bring to a boil over medium heat, then reduce the heat and simmer until most of the water is absorbed, stirring frequently. Remove the cinnamon sticks. Cover and set aside.
• 3. In a small bowl, mix the sugar and ground cinnamon. Set aside.
• 4. Using 4 sheets of phyllo, lay one sheet on a work surface (keep the remaining sheets covered with a damp towel to prevent drying out). Mist the sheet with canola oil and sprinkle with a pinch of the sugar mixture. Top with another phyllo sheet and repeat the process for 2 more layers. Cut into 6 equal squares. Repeat the process with 4 more phyllo sheets.
• 5. Arrange the squares in the lightly oiled muffin tins, to form cups. Mist the tops with canola oil spray and bake for 5 minutes or until golden brown. Remove and let cool on a rack.
• 6. Fill each phyllo cup with 1/3 cup of the warm fig and pear compote.

Nutrients per serving:
Calories: 150
Fat: 2g
Cholesterol: 0mg
Carbohydrate: 33g
Sodium: 66mg
Protein: 2g
Total dietary fiber: 5g

TIP: If you cannot find dried pears for this recipe, you can substitute dried apples.