yield: 6 servings

Phyllo

-6 sheets phyllo dough, rolled lengthwise

-3 T. butter, melted

-2 T. sugar

Compote

-1/3 c. chopped dried apricots

-¼ c. currants

-1/3 c. dried cranberries

-1 apple, cut into ¼" dice

-¼ c. sugar

-¼ t. cinnamon

-¼ t. ground nutmeg

-Pinch ground cloves

-½ t. lemon zest

-1 t. lemon juice

-¼ c. brandy

-½ c. water

-6 – 6" bamboo skewers

-½ c. seasonal fruit, cut into ½" pieces, if needed

Cinnamon ice cream or sweetened whipped cream


Preheat oven to 350 degrees.

Cut phyllo roll into ½" thick slices. Unravel each slice, separating the layers and placing the "fettuccine" into a large bowl. Drizzle with butter and toss the phyllo strips to coat them in the butter.

Place the buttered strips on a parchment lined sheet pan, making 12 nests. Sprinkle each nest with sugar and place in preheated oven to bake. Bake 12 minutes until lightly golden brown and crisp. Remove from oven and reserve.

Combine the apricots, currants, cranberries and apple in a medium sauce pot. Add sugar, spices, lemon zest and juice, brandy and water. Stir to combine and cook over medium low heat until fruits are soft and liquid has been absorbed, approximately 12 minutes. Remove from heat and reserve warm.

Thread a few pieces of fruit onto the top of each skewer.

Re-warm the phyllo and compote if needed. Place a small amount of warm compote on the plate a top with a phyllo nest. Spoon more compote over the nest and top with a scoop of ice cream or whipped cream. Top with another phyllo nest and place a fruit skewer through the layers to hold them together. Serve immediately.

Recipe provided by: Chef Shellie Kark
KitchenCUE
www.kitchencue.com