Ingredients

6 Sheets of phyllo dough, defrosted

2 cups frozen blueberries

1/4 cup sugar, plus additional sugar for topping

1 tablespoon flour

1 1/2 teaspoons cinnamon

1 teaspoon fresh lemon juice

Butter cooking spray

Preparation

Set Global Sun Oven out to preheat. Spray a six cup muffin pan with cooking spray or line with silicone liners.

Toss the berries, sugar, flour, cinnamon and lemon juice in a medium bowl; set aside. Place one sheet of phyllo dough on work surface (keep remaining sheets of phyllo covered to prevent drying). Lightly spray the phyllo with cooking spray. Cut into four rectangles. Stack rectangles on top of each other. Repeat with remaining phyllo sheets. Carefully press each stack into the greased cupcake pan. Divide blueberry mixture evenly among phyllo lined cups. Cover with the edges of the phyllo dough. Lightly spray fruit cups with cooking spray and sprinkle each pouch with additional sugar. Bake in Sun Oven until golden brown, about 45 minutes.

Over the years that I’ve been using my Global Sun Oven I’ve come up with countless creative ways of stacking all sorts of baking pans to make the most of the space in the cooking chamber. Some attempts were more successful than others; the main issue was always slippage.

In fact, apart from a batch or two of tomatoes per year, I’d pretty much given up on solar food dehydrating. It was just too much hassle to fit enough stuff in the Sun Oven to justify tying up it for a whole day.

So, of course, as soon as I received my set of Sun Dry Dehydrating Racks I had to put them to the test. So what if it was already noon and the only produce I had on hand were three tiny apples. I had a new toy and I wanted to play with in now. Turns out I only had enough fruit for two layers and enough remaining hours of sunlight to get the job half done (I finished up the next day), but I could see right off the bat the slippage was a thing of the past.

The racks fit snuggly on top of each other and leave plenty of room for airflow allowing both layers to dry out at the same rate. The hardest part is keeping the Sun Oven from overheating, get distracted for too long and it will easily reach 200F or more, even with the glass door propped open. It’s a good idea to set a timer and check on it every half hour or so.

This fruit sauce makes a good side for pork chops, or can be topped with whipped cream for an easy dessert. It’s also good on vanilla ice-cream or on it’s own as a snack. Pretty much any kind of apples or pears can be used so get the ones that are on sale.

Solar Apple-Pear Sauce

Ingredients

2 pounds Jonagold apples, peeled, cored, and chopped

2 pounds Anjou pears, peeled, cored, and chopped

1/2 cup water

1/4 cup granulated sugar

1/4 cup light brown sugar, packed

1 tablespoon fresh lemon juice

1 cinnamon stick

1 pinch kosher salt

Preparation

Set Global Sun Oven out to preheat.

Combine all ingredients in a large pot. Cover and cook in Sun Oven until fruit is softened, about 1 hour. Remove cinnamon stick and mash fruit with a potato masher.

Makes 6 cups.