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Fernadina Shrimp Gravy (florida Cooking)

Ingredients:

1 lb Figs 1/2 c Melted butter
1 2/3 c Unsweetened pear juice 1 c Toasted wholewheat bread
10 Ripe pears -- crumbs
1 ts Cinnamon 1/2 c Honey
1/2 ts Allspice 1/2 c Chopped hazelnuts
1/2 lb Filo dough

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"