3 Tbsp Brownwood Acres Montmorency Dried Tart Cherries, chopped
3 Tbsp brandy
2 Tbsp unsalted butter
1 Tbsp brown sugar
4 cups pears (about 3 large) Anjou or Bartlett, cut into 1 /2 inch chunks
1/8 tsp salt
2 tsp lemon juice
12 sheets phyllo dough, thawed
2 Tbsp unsalted butter
2 Tbsp brown sugar
1 Tbsp brandy
4 Tbsp walnuts, chopped
Ice cream (optional)
Preheat oven to 350 degrees. In a small bowl combine chopped dried cherries and 3 Tbsp brandy; set aside and let soak. In a 12-inch non-stick skillet over medium heat, melt 2 Tbsp butter. Add 1 Tbsp brown sugar and cook, stirring for 2 minutes. Add the pears and salt; continue to cook over medium heat for 4-5 minutes, or until the pears’ liquid is mostly cooked off. Add the brandied cherry mixture, and cook another 3 minutes, stirring, until the pear mixture has a glaze. Remove from heat and add the lemon juice and stir to blend. Pour mixture into a deep dish pizza pan and spread to a thin layer. Place the pan in the freezer while you prepare the phyllo dough.
Spray a large, flat surface with cooking spray. Using half of the 12 phyllo sheets, layer 1 sheet of phyllo dough over the cooking spray. Spray the sheet with cooking spray and layer a second sheet on top of the first. Continue this process until you have 6 sheets layered on top of one another. Cut the stack of phyllo dough in half. Repeat above procedure with the remaining 6 sheets of phyllo dough. You will have four pastry stacks. Remove the pear mixture from the freezer and spoon 1/4 of the mixture into the center of each phyllo dough stack. Bring 4 corners of one of the phyllo dough stacks to the center of the pear mixture, covering and forming a pocket. Pull in any sides of the phyllo dough that stick out forming a square. Repeat with remaining phyllo dough stacks. Transfer the pastry pockets to a parchment-lined baking sheet, or use a non-stick baking sheet sprayed lightly with cooking spray. Bake for 25 minutes or until pastry is golden brown and pear mixture is bubbly.
Remove from the oven, and place on a cooling rack. In the same non-stick skillet, melt 2 Tbsp butter; add 2 Tbsp brown sugar and 1 Tbsp brandy. Cook until mixture is heated through and thickened to a sauce like texture. Add the walnuts and stir to combine. Spoon over the cooked pastries. Sprinkle with cinnamon. Serve warm with or without ice cream.
Yield: 4 servings(0) Comments | Post a Comment