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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
Arrange a sheet of phyllo on a large cutting board (be sure to cover the remaining phyllo sheets with a slightly damp paper towel or plastic wrap) and brush the top with melted butter.
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3
Arrange another sheet on top of the first sheet and repeat, alternating butter and phyllo, until there are 6 layers.
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4
Brush the top layer with butter.
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5
Using a sharp knife, cut the phyllo into 12 approximately 4-by-4-inch squares.
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6
Fit 1 square snugly into each well of a 12-well muffin pan, gently pressing the phyllo into the bottom and up the sides of each well.
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7
Bake until the dough is lightly browned and crispy, about 10 minutes.
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8
Remove the pan from the oven and let it cool on a wire rack.
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9
When the cups are cool, remove them from the pan and set aside.
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10
The cups can be stored at room temperature in an airtight container for up to 2 days.
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11
Peel, halve, and core the pears.
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12
Cut into medium dice (you should have about 2 cups) and set aside.
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13
Melt the butter in a medium frying pan over medium heat until foaming.
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14
Sprinkle the brown sugar over top and cook until the mixture is bubbling and the sugar has dissolved, about 3 minutes.
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15
Add the reserved pears, ginger, and salt and cook, stirring occasionally, until the mixture is caramelized and the pears have just begun to release their juices and are softened, about 3 to 5 minutes.
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16
(The sugar may seizeor become lumpyat first, but it will redistribute itself.)
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17
Stir in the walnuts and set aside.
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18
Place the cream, brown sugar, and vanilla in a large bowl and whisk vigorously until stiff peaks form, about 5 minutes.
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19
Add the sour cream and whisk until just incorporated.
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20
To serve, divide the gingered pears and their juices among the phyllo cups and top with the whipped cream.
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21
Serve immediately.
