This mouthwatering dessert joining tender baked pears with flaky phyllo, raisins and apricots is sure to impress your guests.
- 1/2 cup golden raisins
- 1/2 cup chopped, dried apricots
- 1/4 cup Amaretto, warmed
- 6 medium Bartlett pears
- Juice from 1 lemon
- 2 cups water
- 3 ounces cream cheese, softened
- 1 tablespoon brown sugar
- 1/4 cup almonds, sliced and toasted
- 12 sheets Athens Phyllo Dough (9 x 14 ), thawed
- 1/4 cup butter, melted
- Amaretto-flavored whipped cream, raspberry and/or chocolate sauce
In small bowl, combine raisins, apricots and Amaretto. Let stand for 20 minutes.
Peel pears. Using melon baller, scoop core of pear out from bottom. Trim pear so bottom is flat. Leave stem intact. Mix lemon juice and water. Place pears in lemon water to prevent browning.
In medium bowl, combine cream cheese, sugar and almonds. Fold in raisin mixture. Remove pears from lemon water. Fill each pear core with almond/raisin mixture.
Stack 4 Phyllo sheets together, buttering each sheet, and cut into 6 squares, 4 ” each. Place a pear on each and gather sides up around pear. Take 4 more sheets and butter each sheet into a stack. Cut into 1″ strips. Starting at top of pear, wrap these Phyllo strips around pear, overlapping slightly. Brush with butter and place on lightly greased cookie sheet.
Bake in preheated 3501/4F oven for 25 to 30 minutes or until golden brown. Garnish pear with Amaretto-flavored whipped cream, raspberry, and/or chocolate sauce.