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1
In a saucepan large enough to hold all the pears snugly, combine the water, sugar, ginger root, and vanilla bean.
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2
Stir over low heat until the sugar has dissolved and then increase the heat so that the liquid is simmering.
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3
Add the pears and poach them for 15 to 20 minutes, turning occasionally so that they are evenly covered by the syrup.
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4
The pears should be tender enough so that they can be easily pierced with a toothpick, and the cooking time will depend on their ripeness.
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5
Let cool, and refrigerate.
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6
In a food processor, process the almonds and the sugar with an electric mixer until smooth and flatly ground.
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7
Do not overprocess.
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8
In a large mixing bowl, cream the butter with an electric mixer until smooth and fluffy.
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9
Sift the almond powder and the flour over the top and combine to beat until smooth and fluffy.
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10
Beat in the eggs, one at a time, mixing the first one in thoroughly before adding the second.
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11
Add the rum and mix in thoroughly.
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12
Preheat the oven to 400 degrees and lightly oil a large baking sheet.
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13
Halve the poached pears and scoop out the cores.
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14
Slice each half pear thinly lengthwise and set aside, keeping together in their original shape.
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15
Unroll the phyllo and cut it into 4-inch wide stacks.
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16
Separate the leaves of pastry and lay one single strip on the counter.
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17
Brush it with melted butter, and continue until you have a stack of 6 strips, buttering each one.
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18
Repeat until you have 6 stacks of buttered phyllo strips.
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19
Using a spatula, spread a layer of almond cream 1/4-inch thick on the top layer of each phyllo stack.
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20
Slightly fan out a pear half on one end of each stack and roll the stack over about 1 1/2 times to form a flat strudel package.
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21
Brush the outside of the strudel with butter, and repeat with the remaining 5 pear halves and phyllo stacks.
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22
Transfer the strudels to the baking sheet.
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23
(at this point the strudels could be refrigerated for up to 12 hours before cooking)
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24
Bake the strudels for 10 to 15 minutes, or until golden and crispy.
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25
Cut them in half and place with cut sides up in the center of each of 6 dessert plates.
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26
Place a scoop of chocolate sorbet on the side and serve it at once
