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 TO PREPARE 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. TOP PREPARE 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. NUTRITIONAL INFORMATION (PER SERVING) Calories 282 Protein 3g Carbohydrate 34g Fiber 2g Fat 16g Sodium 188mg Cholesterol 77mg