1 lb. Poached or Canned Pears
2 teaspoon Cinnamon
1/4 cup Raisins
1/4 cup Honey
3 tablespoon Rum
(Non-Alcoholic Substitute: 1 tablespoon Rum Flavor Extract plus 2 tablespoon water)
1 16-oz. package Phyllo Dough
Cooking Spray
Bread Crumbs or Ground Almonds (if needed)
Applesauce, if desired
Serves 8
Cut pears into small cubes and place in a medium-sized mixing bowl. Add cinnamon and raisins, and stir to combine.
Either in a small sauce pan or a microwave-safe dish, heat the honey until it is warm. Add the pear mixture to the warming honey and when it has reduced slightly, after about 5 to 8 minutes over medium heat, add the rum. Place pear and honey mixture in the refrigerator to cool.
Meanwhile, place three layers of phyllo dough on a clean surface, spraying each layer with cooking spray. Cut the layered phyllo into a large square. Keep the remaining dough covered with a damp towel to prevent it from drying out, as you’ll repeat this process 7 more times.
Place a small amount of the pear mixture in the center of the phyllo square. If the pear mixture contains too much liquid, add a small amount of plain bread crumbs or finely ground almonds to absorb the liquid.
Carefully fold the phyllo square to form a “purse.” That means you bring each corner of the square to the center of the pear mixture in a circular right-to-left motion, until all four corners meet at the center. Spray again with the cooking spray and place each “purse” on a parchment-paper-lined baking pan until almost time for dessert.
Just prior to serving, bake in a pre-heated oven at 375-F degrees for about 5 to 7 minutes, until golden brown.
Serve just out of the oven with an optional splash of room-temperature applesauce on top, if desired.