4 Tablespoons unsalted Butter
1 Teaspoon minced fresh Ginger
1 Teaspoon ground Cinnamon
Dash of ground Nutmeg
¼ whole fresh Pineapple, peeled, cored and cut into ¼” cubes
2 Whole, ripe but firm, Bartlett Pears, peeled, cored & cut into ¼” cubes
3 Sheets Phyllo Dough
1 Egg Yolk, beaten
1 Tablespoon Light Brown Sugar
In a medium sauce pan, melt the butter, spices and brown sugar. Let cook lightly 1 minute, then add in fruit. Stir gently and let cook until caramelized, about 6-8 minutes. Let cool. On a sheet pan covered with baking paper, lay all five Phyllo sheets on top of each other. Spoon filling down lengthwise and roll up, placing the seam at the bottom. Brush with egg yolk and bake at 350° for 25-30 minutes until crispy and golden.
Let rest for ½ hour before serving. Dust with powdered sugar and serve with Vanilla Bean Ice Cream.