• 2servings
  • 65minutes

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Nutrition Info . . .

MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 small Bosc pears

  2. 1 cup port or red wine

  3. 1/4 cup sugar, plus more for sprinkling

  4. 2 tablespoons dried cherries

  5. 1 cinnamon stick

  6. 2 cardamom pods

  7. 2 ounces semisweet chocolate chunks or chips

  8. 1/4 cup chopped walnuts

  9. 1 stick unsalted butter , melted

  10. Pinch of salt

  11. 3 sheets frozen phyllo dough, thawed

Instructions Jump to Ingredients ↑

  1. Peel the pears and, using a melon baller or paring knife, core from the bottom, leaving the stems intact. Combine the wine, 3 cups water, the sugar, dried cherries, cinnamon stick and cardamom in a saucepan . Bring to a boil over medium-high heat, stirring to dissolve the sugar . Reduce the heat to medium low and add the pears (add more water to submerge the pears, if necessary). Poach until tender, about 10 minutes. Remove from the heat; let the pears cool in the liquid. (To make a day ahead, transfer the pears and liquid to a container, cover and refrigerate.)

  2. Preheat the oven to 400 degrees F. Mix the chocolate, walnuts, 1 tablespoon melted butter and a pinch each of sugar and salt in a bowl. Remove the pears from the liquid and stuff with some of the chocolate mixture. Simmer the poaching liquid over medium-high heat until syrupy, 20 to 25 minutes.

  3. Lay out 1 sheet of phyllo , brush with melted butter and sprinkle with sugar. Repeat the layering 2 more times. Cut the dough in half crosswise. Spoon the remaining chocolate mixture in the center of each piece and top with the pears, stem-side up. Pull up the corners of the phyllo to meet at the pear stem; pinch and twist the excess phyllo. Brush with butter and sprinkle with sugar. Transfer the pouches to a baking sheet and bake until golden, 20 to 25 minutes. Serve with the cherry syrup.

  4. Photographs by Con Poulos


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