Spiced Pear and Fig in Phyllo
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
Preheat oven to 375 degrees. Lightly coat the cups of a 12-cup muffin tin with canola oil.
Slice 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.
Reduce heat and simmer until most of the water is absorbed, stirring frequently. Cover and set aside.
In a small bowl, mix the sugar and ground cinnamon.
Using 4 sheets of phyllo, lay one sheet on a work surface (keep remaining sheets covered with a damp towel to prevent drying out). Mist with canola oil and sprinkle with a pinch of sugar mixture. Top with another phyllo sheet and repeat the process for 2 more layers. Cut into 6 equal squares. Repeat process with 4 more phyllo sheets.
Arrange squares in lightly oiled muffin tins, to form cups. Mist tops with canola oil spray and bake in a 375 degree oven for 5 minutes or until golden brown. Remove and let cool on a rack.
Fill each phyllo cup with 1/3 cup of the warm fig and pear compote.
As prepared, each serving contains 150 calories, 2g total fat, 0mg cholesterol, 66mg sodium, 33g total carbohydrate and 2g protein.