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
- 6 medium pears
- Juice from one lemon
- 2 cups water
- 3 ounces cream cheese, softened
- 1 tablespoon brown sugar
- 1/4 cup sliced almonds, toasted
- 7 sheets Athens Phyllo dough
- 1/4 cup butter
In small bowl combine raisins, apricots and amaretto. Let stand for 20 minutes.
Peel pears. Using melon baler, 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. Butter and layer 4 Phyllo sheets and cut into 6 squares.
Place a pear on each and gather sides up around pear. Prepare 3 Phyllo sheets according to the directions for round shapes linked to the right.
Cut lengthwise into 1″ strips. Starting at the top of pear, wrap Phyllo strip around pear, overlapping strips slightly.
Brush with butter and place on cookie sheet. Bake in preheated 3751/4F oven for 30 minutes or until golden brown.
Garnish pear with amaretto flavored whipped cream, raspberry, and/or chocolate sauce.