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Drunken Pears in Crispy Cups with Goats Cheese Cream


  • For the Pears

  • 4 Bosc Pear peeled

  • 1 bottle of your best Chardonnay

  • 0.5 cup Honey

  • 3 sprigs fresh Rosemary

  • 1 tablespoon vanilla extract

  • For the Pastry Cups

  • 4 sheets Filo pastries

  • 0.25 cup Butter

  • 2 tablespoons Sugar

  • freshly ground black pepper

  • For the Goat's Cheese Cream

  • 0.5 cup 35% whipping cream

  • 0.25 cup Goat's Cheese softened at room temperature

  • 1 teaspoon Honey

  • 1 teaspoon vanilla extract


  • For the Pears:

  • 1.

    Preheat your oven to 375 Degrees.

  • 2.

    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:

  • 1.

    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:

  • 1.

    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.

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