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Spiced Pear Pouches

5
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
2
Difficulty
Easy
Grown-up, yet super fun, these pear pouches are a wonderful end to any special dinner. Ready in a mere 30 minutes, these individual desserts feature spiced warms pears encapsulated in crisp baked phyllo packets. Currants are a surprise ingredients adding bright color and a hint of acidic sweetness. These tiny berries come in several colors, most often a ruby tone, and are found fresh during spring months. Phyllo dough is easy to work with and makes this rustic crust a snap to prepare. Cracking into the warm, baked center of each pouch will delight your guest or guests. Make a larger batch for a great dinner party dessert, worthy of lively conversation.

Ingredients

Pear

1 large, ripe, such as Bartlett, Anjou, or Bosc, peeled, cored, and cut into 1/4-inch dice

Sugar

1 Tbsp

Sugar

1 tsp

All-purpose flour

1 tsp

Currants

1 tsp

Ground cinnamon

½ tsp

Fresh lemon juice

½ tsp

Phyllo dough

2 sheet(s), (12 x 17-inch), at room temperature

Chopped pecans

2 tsp

Instructions

  1. Preheat the oven to 375°F. Spray 2 (8-ounce) custard cups with nonstick spray.
  2. Toss together the pear, 1 tablespoon of the sugar, the flour, currants, cinnamon, and lemon juice in a small bowl; set aside.
  3. Place 1 phyllo sheet on a clean, dry work surface. (As you work, keep the remaining sheet of phyllo covered to keep it from drying out.) Lightly spray the phyllo with nonstick spray, then cut into 4 rectangles. Stack the rectangles on top of each other. Repeat with remaining phyllo sheet making a total of 2 stacks. Gently ease each stack into a custard cup, pressing the phyllo against the bottoms of the cups. Spoon the pear mixture into the cups and sprinkle with the pecans. Gather the edges of the phyllo so they slightly cover the pears. Lightly spray the phyllo with nonstick spray and sprinkle with the remaining 1 teaspoon sugar.
  4. Bake until the phyllo is golden and the pear mixture is bubbling, about 25 minutes. Serve warm.
  5. Yields 1 pouch per serving.

Notes

Unopened, phyllo dough can be frozen for up to six months or refrigerated for up to one month. The best way to thaw it is overnight in the refrigerator, but if you are careful, it can also be gently thawed in the microwave on Low, checking it every 30 seconds or so.

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