1/4 cup brandy, cognac or 2 tablespoons Grand Marnier
1/4 cup dried cranberries, currants or raisins
1/2 cup granulated sugar
1/4 cup cornstarch
2 tablespoons finely chopped candied ginger
1/2 teaspoon salt
16 phyllo pastry sheets
1/3 cup unsalted butter, melted
1/2 cup creamy mild chevre cheese
2 tablespoons confectioners' sugar, optional
Place oven rack on lowest level in oven. Heat oven to 375 degrees
F. Lightly butter a large baking sheet with shallow sides.
Peel pears, then core and coarsely chop. You should have about
8 cups. Place in a large mixing bowl.
Finely grate 1 teaspoon peel from lemon and squeeze out 2 tablespoons
juice. Add to pears and stir in brandy and cranberries. Set
aside. Stir sugar with cornstarch, ginger and salt.
Remove 2 sheets of phyllo from package and cover remainder with
plastic wrap and a dampened tea towel to prevent drying out.
Lay one sheet flat and lightly brush with melted butter. Top
with second sheet, matching edges. Lightly brush with melted
butter. Fold to form a rectangle about 8 x 13 inches. Lightly
brush both sides with butter. Stir sugar mixture with pears
and place about 3/4 cup of pear mixture in the center of rectangle.
Crumble 1 tablespoon ch vre over top. Gather the edges, bringing
up over the pears and twisting slightly to form a rough edged
peak. Place on buttered baking sheet. Repeat, placing bundles at least 1 inch apart.
Bake on bottom rack of preheated 375 degree F oven until pears
are tender, about 30 minutes. Pastry peaks will brown before
rest of pastry.
As phyllo becomes soggy quickly, serve bundles immediately,
sifting confectioners' sugar over top, if you wish.