Ingredients

How to make it

  • For the Pears
  • Preheat your oven to 375 Degrees.
  • Using a melon baller, cut into the pear from the bottom until you are able to remove the seeds. Leave the top of the pear and stem intact. Pour the wine into a small pot along with the honey, rosemary and vanilla. Bring to a simmer then add the pears. Cover with a tight fitting lid and poach until the pears are tender when pierced with a fork, about 30 to 45 minutes.
  • For the Pastry Cups
  • Meanwhile lay out a sheet of Phyllo pastry and brush with some melted butter. Sprinkle with sugar and add lots of freshly ground pepper. Lay a second sheet of Phyllo over the first and brush the top with a bit more butter. Cut into 6 equal sized squares. Stack 3 squares, one on top of the other, with the corners slightly offset, forming a star shape and press into the cup of a large muffin pan. Repeat for the other 3 squares and then repeat the whole process with two more sheets of Phyllo, for a total of 4 cups. Bake in your oven until they are golden and crisp, about 15 minutes, and then gently remove from the muffin pan.
  • Whip the cream, goat cheese, honey and vanilla together until they form soft peaks. Place a pear in each Phyllo cup and drizzle with some poaching syrup. Garnish with a dollop of the goats cheese cream.

Reviews & Comments 2

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  • 55to64 6 years ago
    Oh my! This looks yumola! So elegant, too! I'll be saving this one and trying it as soon as i can.
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    " It was excellent "
    chefmeow ate it and said...
    This sounds fabulous. Great post. You have my 5.
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