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1
Peel the pears and, using a melon baller or paring knife, core from the bottom, leaving the stems intact.
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2
Combine the wine, 3 cups water, the sugar, dried cherries, cinnamon stick and cardamom in a saucepan.
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3
Bring to a boil over medium-high heat, stirring to dissolve the sugar.
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4
Reduce the heat to medium low and add the pears (add more water to submerge the pears, if necessary).
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5
Poach until tender, about 10 minutes.
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6
Remove from the heat; let the pears cool in the liquid.
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7
(To make a day ahead, transfer the pears and liquid to a container, cover and refrigerate.)
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8
Preheat the oven to 400 degrees F. Mix the chocolate, walnuts, 1 tablespoon melted butter and a pinch each of sugar and salt in a bowl.
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9
Remove the pears from the liquid and stuff with some of the chocolate mixture.
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10
Simmer the poaching liquid over medium-high heat until syrupy, 20 to 25 minutes.
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11
Lay out 1 sheet of phyllo, brush with melted butter and sprinkle with sugar.
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12
Repeat the layering 2 more times.
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13
Cut the dough in half crosswise.
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14
Spoon the remaining chocolate mixture in the center of each piece and top with the pears, stem-side up.
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15
Pull up the corners of the phyllo to meet at the pear stem; pinch and twist the excess phyllo.
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16
Brush with butter and sprinkle with sugar.
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17
Transfer the pouches to a baking sheet and bake until golden, 20 to 25 minutes.
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18
Serve with the cherry syrup.
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19
Photographs by Con Poulos
