Pear Phyllo Cups with Vanilla-Thyme Sauce

Makes 6 Servings

INGREDIENTS

  • 1 can (15 ounces) Bartlett pears in heavy syrup, drained (syrup reserved), cut into 1/4-inch slices
  • SAUCE:
  • Reserved syrup from pears
  • 2 tablespoons lemon juice, fresh
  • 1 tablespoon thyme leaves, fresh
  • 1 teaspoon vanilla extract
  • PHYLLO CUPS:
  • 4 sheets Phyllo dough (approx. 12 x 17 inches each)
  • 3 tablespoons butter
  • 3 tablespoons honey
  • FILLING:
  • 4 ounces cream cheese, softened
  • 1 tablespoon butter, room temperature
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla extract
  • METHOD

    SAUCE: In saucepan, combine reserved syrup, lemon juice and thyme leaves. Bring to a boil over medium high heat. Reduce heat; simmer 10 minutes. Remove from heat; stir in vanilla. Cool. To prepare filling: In small bowl, combine cream cheese and butter; mix well. Add egg yolk; mix until creamy. Stir in flour and vanilla; mix well. Set aside. PHYLLO CUPS: Stack sheets of phyllo dough; cut in half lengthwise and into thirds crosswise to form 6 rectangles. Cover with plastic wrap then damp kitchen towel; set aside. In small saucepan, combine butter and honey. Heat over low heat until butter is melted; keep warm. Coat 6 muffin tin cups with no-stick cooking spray; set aside. Use 4 rectangles to form each phyllo cup. Place 1 rectangle on work surface. Place a second rectangle on top, rotating slightly to fan edges. Brush with butter honey mixture. Place third rectangle on top, rotating slightly. Brush top with honey-butter mixture. Place fourth rectangle on top rotating slightly. Carefully press arranged stack into a muffin tin, allowing points to fan like petals. Repeat for other 5 phyllo cups. Divide filling evenly among phyllo cups. Top each with 5 or 6 fanned pear slices. Bake at 350°F for 20 minutes or until edges are crisp and lightly browned; cool 5 minutes. Carefully remove from pan to wire rack; cool completely. To serve, place phyllo cup on dessert plate. Drizzle with sauce and pool additional sauce around cups. Garnish with fresh thyme sprig.

    NUTRITION (Per Serving)
    Calories: 282
    Protein: 3g
    Carbohydrate: 34g
    Fiber: 2g
    Fat: 16g
    Sodium: 188mg
    Cholesterol: 77mg