Lea Hogg

This dessert looks gorgeous and can be made quickly as you can poach the pears beforehand and keep them in the fridge overnight. I made it like a pie and it is suitable to present and serve it at the table as it looks quite amazing. I am sure that you can make individual pears in Filo in the same way if you would like it in individual portions.

You will need :

Pears, one per portion, peeled and poached for a few minutes to soften up, but they need to remain firm
Filo pastry, half a sheet per pear
Butter Spray [1 calorie]
Optional honey or agave or carob syrup
A pie dish that can be taken to the table to serve from

Boil 2 litres of water and add 4 cardamon teabags.  Add also about 3 cm of fresh lemon rind and 3 cm of fresh orange rind.  Add some vanilla.  When it start to boil, reduce the heat and place the peeled pears in the water.  Cover the pot and poach for 3 – 4 minutes.  Drain

Spray the pie dish with low calorie butter spray.

When the pears have drained, roll out the filo and wrap each poached pear with the filo pastry.  Place on the pie dish and spray them with butter spray.

Lay each pear on the filo covered dish and pack compactly near each other.

When you have laid out all the pears spray again with Butter Spray and bake in a hot oven at 180 C for 15 minutes until the pastry is golden and crispy.

Remove from the oven and if you wish brush with honey or agave or carob syrup.

Serve with some egg free custard.

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working with filo

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Fry Light butter flavour is available at Rimus Group