-
1
In a skillet, fry the chopped bacon until crisp then transfer with a slotted spoon to a paper towel lined plate.
-
2
In the same skillet saute onions, adding a sprinkle of salt and pepper to season.
-
3
Remove the onions with a slotted spoon, and pile over the bacon.
-
4
Using the same pan, add the butter and let it melt, but not brown.
-
5
Stir in the pears and saute over medium-high heat to slightly brown, but remove before they become soft, about 5 minutes.
-
6
Transfer the pears to a bowl and add bacon, onions and raisins; set aside.
-
7
With a paper towel, wipe out the pan and add the walnuts.
-
8
Stir and toss the walnuts to toast them and then remove when they become fragrant.
-
9
Cool slightly, then chop and add to the bowl with the pear mixture.
-
10
Put the mini filo shells in the cups of 2 mini cupcake pans.
-
11
Add 1 teaspoon of the bacon mixture to each shell.
-
12
In a saucepan over medium-high heat, add the orange juice, sugar and honey.
-
13
Bring to a boil then lower the heat and cook until it reduces and becomes slightly thick, about 10 minutes.
-
14
Pour 1 teaspoon of syrup over each cup and allow it to soak in, then repeat with another teaspoon.
-
15
Refrigerate at least 1 hour or overnight.
-
16
Serve at room temperature or serve warm by putting the pans in a preheated 250 degree F oven, about 20 minutes.
-
17
Transfer to a serving platter and serve.
