Ingredients
2 cups water
2 cups granulated sugar
1/2 vanilla bean, cut in half lengthwise and seeded (with a paring knife); reserve the seeds for another use (or 1 tsp. pure vanilla extract)
2 strips lemon zest
4 slices fresh ginger, each about 1/8 inch thick
Juice of 1 lemon (about 2 Tbs.)
4 ripe Bartlett pears, peeled, cored, and sliced lengthwise into 8 pieces each
1/3 cup golden raisins
2 Tbs. Cognac
1/3 cup whole, skin-on almonds
4 sheets frozen phyllo dough, thawed
1/2 cup unsalted butter, melted
1/2 cup coarsely crushed amaretti cookies, or stale breadcrumbs
Confectioners' sugar for sprinkling
Fine Cooking
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2 cups granulated sugar
1/2 vanilla bean, cut in half lengthwise and seeded (with a paring knife); reserve the seeds for another use (or 1 tsp. pure vanilla extract)
2 strips lemon zest
4 slices fresh ginger, each about 1/8 inch thick
Juice of 1 lemon (about 2 Tbs.)
4 ripe Bartlett pears, peeled, cored, and sliced lengthwise into 8 pieces each
1/3 cup golden raisins
2 Tbs. Cognac
1/3 cup whole, skin-on almonds
4 sheets frozen phyllo dough, thawed
1/2 cup unsalted butter, melted
1/2 cup coarsely crushed amaretti cookies, or stale breadcrumbs
Confectioners' sugar for sprinkling
Description
The Combination Of Pears And Nuts In This Crackly-crisp Strudel Make It The Perfect Finish To Any Meditterranean-themed Menu.
Fine Cooking
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