Pear and Fig Strudels with Ginger Cream

Name: Pear and Fig Strudels with Ginger Cream
Yield: Makes 8 Servings
Ingredients: 1 1/2 pounds fresh figs, stemmed, each cut into 6 wedges (about 5 cups); 1 1/2 pounds firm but ripe pears (about 3 large), peeled, cored, cut into 1/2-inch pieces (about 3 1/2 cups); 1/2 cup sugar; 1/2 cup frozen cranberry-raspberry concentrate, thawed; 1 1/2 teaspoons grated lemon peel; 6 tablespoons dry breadcrumbs; 4 tablespoons sugar; 1 1/2 teaspoons ground cinnamon; 10 frozen phyllo sheets, thawed; 3/4 cup (1 1/2 sticks) unsalted butter, melted; Ginger Cream (click for recipe)

By Betty RosbottomPhotography by Scott Peterson

September 30, 2001

Recipe notes