Preparation

制作phyllo杯子：

• 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.
• 将黄油，蜂蜜和盐混合在一个小锅中。用中火煮，经常搅拌，直到黄油融化并混合混合物约2分钟。
• 清除两个大型工作表面（一个用于phyllo，另一个用于组装），并设置了一个长尺，锋利的刀或披萨轮，糕点刷和潮湿的毛巾。准备好黄油混合物和开心果。
• Unwrap the phyllo package and peel off six or seven sheets, laying them flat. (Wrap up the remaining dough, refrigerate it, and save for another use.) Carefully lift up one sheet and lay it flat on the other surface; cover the rest of the dough with the damp towel so it doesn’t dry out. It’s all right if the dough tears slightly, but if it sticks to itself or rips severely, toss it out and use the next sheet. Brush the entire sheet with some of the honey mixture. Sprinkle evenly with 1 Tbs. of the pistachios. Lay a second sheet of dough directly on top of the first and press gently. Brush the sheet with another tablespoon of pistachios evenly over the phyllo. Cover with a third sheet of phyllo and press gently. Brush again with the honey mixture and sprinkle with the remaining pistachios. Top with a fourth and final layer of phyllo and press gently.
• 使用刀或披萨轮（使用尺子的直线边缘）将phyllo堆栈修剪成16-1/2×11英寸的矩形。将其纵向切成两个5-1/2英寸宽的条。将条带切成三分之一，因此您可以获得六个5-1/2英寸的正方形。将六个奶油杯放在烤盘上。轻轻地将phyllo正方形放入杯子中，使底部贴合，侧面形成杯状。两侧会有点笨拙。不必担心使它们冲洗。重复其余的phyllo。
• Bake until the bottom of the phyllo cups are golden all over (the tips will be paler), 14 to 18 minutes. Let cool completely in the custard cups.

Make the compote:

• In a small saucepan, combine the honey, lime zest, lime juice, and salt. Cook over medium heat, stirring frequently, until well combined and smooth, about 1 minute. Set aside to cool slightly.
• 将每个桃子切成薄（1/4至1/2英寸）的楔子，然后将横向切成两半或三分之一。将桃子和浆果放入一个大碗中。将温暖的蜂蜜混合物淋上水果上，用橡皮刮刀刮下锅，然后轻轻扔。立即使用或盖上盖子并重新加入6小时。

组装圣代：

• Put the ice cream in the fridge to soften slightly, about 10 minutes. Set the phyllo cups on dessert plates. Stir the compote and spoon some fruit into each shell. Add a scoop of ice cream, spoon on some juices from the compote, and sprinkle with the chopped pistachios. Serve immediately.

Make Ahead Tips

You can bake the phyllo cups one day ahead and store them in an airtight container.