Pear-Ginger Strudel With Ginger-Custard Sauce

Recipe Ingredients

		Sauce
1 cup	237ml	Whipping cream
1 cup	237ml	Whole milk
2 tablespoons	30ml	Minced peeled fresh ginger
6 tablespoons	90ml	Egg yolks (large)
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Vanilla extract
		Filling
1 1/4 cups	247g / 8.7oz	Sugar
3 tablespoons	45ml	Cornstarch
1/4 teaspoon	1.3ml	Ground mace or nutmeg
3/4 cup	109g / 3.8oz	Gingersnap cookie crumbs
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
1/2 cup	73g / 2.6oz	Diced dried pears - (abt 3 oz)
1/4 cup	59ml	Poire Williams (clear pear brandy)
		= (or regular brandy)
6		Ripe Bartlett or Anjou pears - (3 3/4 lbs) - peeled, cored,
		And cut into 1/2" cubes
1 teaspoon	5ml	Grated lemon peel
16		Sheets fresh phyllo pastry or frozen - thawed
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - melted

Recipe Instructions

For Sauce: Bring cream, milk, and ginger to simmer in heavy medium saucepan over medium-high heat. Remove pan from heat; steep 15 minutes.

Whisk yolks and sugar in medium bowl to blend. Gradually whisk in warm cream mixture; return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil. Strain sauce into medium bowl; mix in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.

For Filling: Whisk 1 cup sugar, cornstarch, and mace to blend in small bowl. Whisk cookie crumbs and remaining 1/4 cup sugar in another small bowl to blend. Set both mixtures aside.

Melt 1/4 cup butter in heavy large skillet over medium heat. Add dried pears and pear brandy. Cover and simmer until brandy is absorbed, about 5 minutes. Mix in fresh pears and lemon peel. Saute until pears are just tender, about 10 minutes. Add cornstarch mixture. Bring to boil and cook until filling thickens, stirring constantly, about 3 minutes; cool completely.

Line large baking sheet with parchment paper. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with damp towel). Brush phyllo with melted butter. Top with second phyllo sheet; brush with butter and sprinkle with 1 tablespoon gingersnap crumb mixture. Repeat with 5 more phyllo sheets, butter and crumb mixture. Top with phyllo (8 sheets total); brush with butter.

Starting 2 inches in from 1 long side and 2 1/2 inches in from 1 short side, spoon half of filling in 3-inch-wide by 12-inch-long log parallel to long side. Fold short sides over ends of filling; butter folded edges. Fold nearest long side of phyllo over filling and roll up strudel, enclosing filling.

Transfer strudel to prepared sheet, seam-side down. Brush with butter. Repeat with remaining ingredients to make second strudel. Place on same sheet, spacing 3 inches from first strudel. (Can be made 1 day ahead. Cover with plastic and refrigerate.)

Preheat oven to 375 degrees. Bake strudels until golden brown, about 30 minutes. Cut each on diagonal into 6 slices and serve warm or at room temperature with cold ginger sauce.

This recipe yields 12 servings.

Source:
Bon Appetit, November 2001

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