Merry almost Christmas. I wanted to share another dessert, because it is the season to eat desserts after all. The funny thing about this recipe is I accidentally bought Phyllo dough instead of puff pastry when I made it. The original recipe called for puff pastry and was pretty difficult. I ended up making poached pears wrapped in phyllo dough and worked with what I had. It was delicious. This is the version I created:
- 1 bottle dry white wine
- 1 cup sugar
- 2 cinnamon sticks, broken in half
- 1 star-anise pad
- 1 vanilla bean, split lengthwise, scrap out seed and reserve
- 4 to 5 Bosc pears, peeled and halved and cored
- 1 package phyllo dough, thawed
- Butter, 1/2 cup (1 stick), melted
Combine first 6 ingredients and heat over high heat until sugar is dissolved, about 1-2 minutes. Add pears and assure they are completely covered in liquid. If not, add a bit of water until covered. Bring to a boil, then reduce to low. Cover with a piece of parchment paper, pressing it directly on top of pears. Simmer until tender when you pierce with a fork (20-30 minutes). Transfer pears to a bowl and set aside. Heat liquid to high and boil until reduced to 2 cups. Pour liquid over pears, refrigerate until cool (30 minutes).
Preheat oven to 350 degrees. Once pears are cool, work with the phyllo dough by taking 2-3 sheets at a time, cut into 4 equal strips and butter the surface. Place approximately 2 TBS pears 1 inch from the end of each strip. Fold into a triangle by placing one end over and over until complete. Lightly butter top of triangle. Place seam side down on baking sheet and bake 20-25 minutes, until golden brown. Serve with vanilla ice-cream.