Annie's Cooking Club

Makes 6 servings

Total time: about 30 minutes

4-6 sheets phyllo

3 T. unsalted butter, melted

3 T. cinnamon sugar

3 Bosc pears, peeled, cored and cut into quartered wedges

2/3 cup sugar

3 T. dark rum, or apple juice

Juice of ½ lemon

Pinch of salt

(This is good with Vanilla ice cream!)

Preheat oven to 350°; line a baking sheet with parchment paper. 

Stack the sheet, roll into a log and slice into ¼” wide strips, place in a bowl. Separate the individual strands by working them loose with your fingers.  Divide into 6 mounds on the paper. 

Drizzle each with butter and cinnamon sugar.  Bake 15-20 minutes or until golden brown.  Carefully transfer to a cooling rack.

Saute pears in butter in a sauté pan over medium-high heat until caramelized on on one side, about 5 minutes.  Sprinkle with the sugar and toss to coat.  Add rum and lemon juice, salt and simmer for 5 minutes, or until pears are tender. 

To assemble, place phyllo ribbons on a serving plate, spoon on the warm pears and sauce on top.  Add the ice cream if you want.