Ingredients
1 lb figs
1 2/3 cup unsweetened pear juice
10 each ripe pears
1 tsp cinnamon
1/2 tsp allspice
1/2 lb filo dough
1/2 cup melted butter
1 cup toasted wholewheat bread - crumbs
1/2 cup honey
1/2 cup chopped hazelnuts
Directions
Cover the figs with pear juice & bring to a boil, let simmer for 25
minutes. Puree in a blender.
Peel & core the pears & chop into bite-sized pieces. Combine fig
paste, pears & cinnamon & allspice.
Preheat oven to 375F. Butter a 9"x14" baking pan. Layer 10 filo
sheets, 2 at a time, brushing butter on every second sheet &
spinkling it with breadcrumbs. Spread pear filling evenly over last
sheet. Cover with another 10 sheets of filo, layered as before with
butter & breadcrumbs.
Score the top sheet into pieces approx. 3" square. Bake for 35 to 40
minutes & then allow to cool for 15 minutes. Heat the honey, stirring
gently till warm. Drizzle over strudel & top with nuts. Cut with a
sharp knife.
"Sundays at Moosewood Restaurant Cookbook"
Servings: 12 servings
Pear & Fig Strudel Recipe brought to you by Recipe Ideas
Categories: Dessert; Pear
The History of Recipes
We are able to track the history of written recipes far back into ancient history, at least as far into history as ancient Egypt, and possibly even further. Interesting though that is, in the main part, these old recipes were just primitive pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient chefs used many spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices such as basil and coriander. These new foods and tastes was responsible for a torrent in recipe publications, the majority of which still exist in academic collections. The introduction of television gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pear & Fig Strudel recipe.
