Contributed by (Recipe adapted from “Online WCHSTV8” at www.wchstv.com)

Ingredients

6 ripe Pears

3 Tbs Butter

¾ C dark Brown sugar

½ tsp Cinnamon

¼ tsp Nutmeg

1/8 tsp Allspice

pinch Salt

1 C Pomegranate seeds (1 large pomegranate)

8 sheets frozen phyllo dough

1 ¼ C Butter, melted

Instructions

Filling:

Peel, core, and dice pears. Place large, heavy saucepan over high heat until very hot. Melt butter and add pears. Cook 2 minutes more and stir again. Sprinkle brown sugar, cinnamon, nutmeg, allspice, and salt over pears. Allow sugar to melt, stirring occasionally. Bring mixture to a boil, then remove from heat. Strain liquid from pears. Cook liquid over medium-high heat, stirring often, until volume is reduced to about 1/2 cup (will have very syrupy consistency). Return pears to saucepan, stir to blend, stir in pomegranate seeds. Cool completely.

Filling can be made up to 1 week ahead and stored in the refrigerator until needed.

Pastry:

Preheat oven to 375 degrees. Place 1 sheet phyllo on dry, flat surface. Brush with melted butter, top with next sheet, repeat with a total of 4 sheets. Return remaining sheets to refrigerator, wrapped in plastic. Cut pastry in quarters. Work with 1/4 at a time, leaving others under slightly damp cloth. Place 1/3 cup filling in center of pastry and form into a square. Wrap like a package, folding in sides and brushing with melted butter to secure.

Place seam side down on heavy cookie sheet, brush liberally with butter, and cover with plastic wrap. Continue making packages until you have used all filling. Packages can be assembled a day ahead; brush with butter, wrap with plastic wrap, and refrigerate. Bake in preheated oven 15 to 20 minutes, or until golden brown. Cool to room temperature. Makes 8 to 10 servings.

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