- 4 tablespoons. sugar
- Juice from 1 lemon
- 2 quarts cold water
- 1 cinnamon stick
- 1 1/2 tablespoons. fresh ginger
- 1/2 cup white wine
- 4 small pears, peeled
- 3 sheets phyllo pastry
- 2 tablespoons. melted butter
- 4 vanilla beans (soaked in cold water to soften)
Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 10-15 minutes). Remove from heat, reserve pears and discard poaching liquid.
Pat pears dry with kitchen towel.
Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife. Dab sheets with melted butter and place pear on each section.
Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes.