Drunken Pears in Crispy Cups with Goats Cheese Cream : Michael Smith Recipe

For the Pears

For the Pastry Cups

For the Goat's Cheese Cream

For the Pears

Preheat your oven to 375 Degrees.
Using a melon baller, cut into the pear from the bottom until you are able to remove the seeds. Leave the top of the pear and stem intact. Pour the wine into a small pot along with the honey, rosemary and vanilla. Bring to a simmer then add the pears. Cover with a tight fitting lid and poach until the pears are tender when pierced with a fork, about 30 to 45 minutes.

For the Pastry Cups

Meanwhile lay out a sheet of Phyllo pastry and brush with some melted butter. Sprinkle with sugar and add lots of freshly ground pepper. Lay a second sheet of Phyllo over the first and brush the top with a bit more butter. Cut into 6 equal sized squares. Stack 3 squares, one on top of the other, with the corners slightly offset, forming a star shape and press into the cup of a large muffin pan. Repeat for the other 3 squares and then repeat the whole process with two more sheets of Phyllo, for a total of 4 cups. Bake in your oven until they are golden and crisp, about 15 minutes, and then gently remove from the muffin pan.

For the Goat's Cheese Cream

Whip the cream, goat cheese, honey and vanilla together until they form soft peaks. Place a pear in each Phyllo cup and drizzle with some poaching syrup. Garnish with a dollop of the goats cheese cream.