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PINEAPPLE FILLO FANS WITH BOURBON PECAN SAUCE  Marilyn Smith, Executive Chef,
Mustard Seed Market & Café, Solon, OH Ingredients
3 sets Athens® Ready-To-Go Phyllo Dough™, thawed
1/2 cup cinnamon sugar
2 tbsp. butter
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 qt. fresh pineapple, medium diced
Egg wash, as needed For large base fan, cut 2 sets of the Athens® Ready-to-Go Fillo Dough™ in half lengthwise and crosswise forming 4 rectangles. Egg wash each rectangle. Begin gathering fillo up the center of the rectangle, pinching together the folds to form a two-sided fan. Use last set of fillo to make small garnish fans: repeat the same procedure, only cut whole fan in half at the center leaving two small fans. Make a total of 8 small garnish fans.
Bake in preheated 375°F oven. Sprinkle hot baked fans with cinnamon sugar. Melt butter, add pineapple and spices; sauté 1-2 minutes.
Place 1/2 cup spiced pineapple over large size fillo fan. Garnish with smaller fillo fan and red raspberries. Serve with 1 oz. of warm Bourbon Pecan Sauce.
YIELD: 8 DESSERTS
BOUBON PECAN SAUCE Ingredients
1 cup sugar
1/2 cup water
1/4 cup light corn syrup
1 tbsp. lemon juice
1 1/2 cups heavy whipping cream
1/2 tsp. nutmeg
1/3 cup roasted pecans halves, coarsely chopped
2 tbsp. bourbon
1/2 pint red raspberries, garnish In heavy 1 qt. saucepan, combine sugar and water over medium heat. Cook and stir until sugar dissolves and mixture boils and is clear, about 10 minutes. Add corn syrup and lemon juice. Increase heat and gently boil without stirring until syrup turns deep amber, about 20-30 minutes. Scrape sides of pan occasionally. Remove from heat.
Add cream and nutmeg (mixture will boil up) and mix with wire whip. Over low heat, stir until sauce is well blended; simmer 5-10 minutes. Stir in pecans and bourbon. Stir just to coat nuts.
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