Pistachio Peach Sundaes with Crisp Phyllo Cups

Pistachio Peach Sundaes with Crisp Phyllo Cups
Photo by Scott Phillips

Ingredients

  • 1 Tbs. fresh lime juice
  • Pinch table salt
  • 1 package (1 lb.) phyllo dough, thawed overnight in the fridge in its wrapping (you’ll only use 6 or 7 sheets)
  • ¾ oz. (3 Tbs.) very finely chopped pistachios
  • ¾ tsp. finely grated lime zest (from 1 medium lime if using a Microplane grater)
  • 3 Tbs. honey
  • Vanilla ice cream
  • + 6 more ingredients
    • 1/3 cup (1-½ oz.) coarsely chopped pistachios
    • 1 Tbs. honey (I like lavender honey)
    • 3 firm but ripe peaches, halved and pitted
    • 1 cup fresh raspberries or blueberries
    • 1-½ oz. (3 Tbs.) unsalted butter
    • Pinch table salt

Position an oven rack in the middle of the oven; heat the oven to 325°F. Lightly butter six large (10-oz.) Pyrex custard cups, ramekins, or muffin tins. Combine the butter, honey, and salt in a small saucepan. Cook over medium heat, stirring often, until the butter is melted and the mixture is c...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network