{"id":71,"date":"2009-01-31T17:35:05","date_gmt":"2009-01-31T23:35:05","guid":{"rendered":"http:\/\/www.isitaboutmycube.com\/cooking\/?p=71"},"modified":"2009-02-04T14:09:08","modified_gmt":"2009-02-04T20:09:08","slug":"cinnamon-sugar-phyllo-ribbons-with-caramelized-pears","status":"publish","type":"post","link":"https:\/\/www.isitaboutmycube.com\/cooking\/?p=71","title":{"rendered":"Cinnamon Sugar Phyllo Ribbons with Caramelized Pears"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Makes 6 servings<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Total time: about 30 minutes<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">4-6 sheets phyllo<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">3 T. unsalted butter, melted<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">3 T. cinnamon sugar<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">3 Bosc pears, peeled, cored and cut into quartered wedges<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">2\/3 cup sugar<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">3 T. dark rum, or apple juice<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Juice of \u00bd lemon<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Pinch of salt<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">(This is good with Vanilla ice cream!)<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Arial;\">Preheat oven to 350<\/span><span style=\"font-family: Symbol; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-symbol-font-family: Symbol;\"><span style=\"mso-char-type: symbol; mso-symbol-font-family: Symbol;\">\u00b0<\/span><\/span><span style=\"font-family: Arial;\">; line a baking sheet with parchment paper.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Stack the sheet, roll into a log and slice into \u00bc\u201d wide strips, place in a bowl. Separate the individual strands by working them loose with your fingers.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Divide into 6 mounds on the paper.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Drizzle each with butter and cinnamon sugar.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Bake 15-20 minutes or until golden brown.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Carefully transfer to a cooling rack.<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Saute pears in butter in a saut\u00e9 pan over medium-high heat until caramelized on on one side, about 5 minutes.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Sprinkle with the sugar and toss to coat.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Add rum and lemon juice, salt and simmer for 5 minutes, or until pears are tender.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">To assemble, place phyllo ribbons on a serving plate, spoon on the warm pears and sauce on top.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Add the ice cream if you want. <\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 6 servings Total time: about 30 minutes \u00a0 4-6 sheets phyllo 3 T. unsalted butter, melted 3 T. cinnamon sugar 3 Bosc pears, peeled, cored and cut into quartered wedges 2\/3 cup sugar 3 T. dark rum, or apple juice Juice of \u00bd lemon Pinch of salt (This is good with Vanilla ice cream!) [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,10],"tags":[],"class_list":["post-71","post","type-post","status-publish","format-standard","hentry","category-dessert","category-upandcoming"],"_links":{"self":[{"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/71","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=71"}],"version-history":[{"count":2,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/71\/revisions"}],"predecessor-version":[{"id":136,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/71\/revisions\/136"}],"wp:attachment":[{"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=71"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=71"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}