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Ingredients
- 6 x Ripe pears
- 3 Tbsp. Butter
- 3/4 c. Dark brown sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Allspice
- 1 pch Salt
- 1 c. Pomegranate seeds, (1 large pomegranate)
- 8 sht frzn phyllo dough
- 1Â 1/4 c. Butter, melted
- Â Â Powdered sugar
- Â Â Green and red colored sugar
- 1 x Tube red cake decorating gel
Directions
- To make filling:Peel, core, and dice pears. Place large, heavy saucepan over high heat till very warm. Heat butter and add in pears. Cook 2 min more and stir again. Sprinkle brown sugar, cinnamon, nutmeg, allspice, and salt over pears Allow sugar to heat, stirring occasionally. Bring mix to boil, then remove from heat. Strain liquid from pears. Cook liquid over medium-high heat, stirring often, till volume is reduced to about 1/2 c.
- (will have very syrupy consistency). Return pears to saucepan, stir to blend, stir in pomegranate seeds. Cold completely. (Filling can be made up to 1 week ahead and stored in the refrigerator till needed.)
- To make pastry:Preheat oven to 375 degrees. Place 1 sheet phyllo on dry, flat surface.
- Brush with melted butter, top with next sheet, repeat with a total of 4 sheets. Return remaining sheets to refrigerator, wrapped in plastic. Cut pastry in quarters. Work with 1/4 at a time, leaving others under slightly damp cloth. Place 1/3 c. filling in center of pastry and form into a square. Wrap like a package, folding in sides and brushing with melted butter to secure. Place seam side down on heavy aluminum cookie sheet, brush liberally with butter, and cover with plastic wrap. Continue making pkgs. till you have used all filling. (Pkgs. can be assembled a day ahead; brush with butter, wrap with plastic wrap, and chill.) Bake in preheated oven 15 to 20 min, or possibly till golden. Cold to room temperature.
- Garnish:Transfer to work surface. Dust each package with powered sugar and decorate with gel to resemble a present. Sprinkle serving plate lightly with colored sugars, then top with decorated package.
- Makes 8 to 10 servings.
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