Pear Pouches With Chocolate Centers

1. 1

   Peel the pears and core from the bottom, leaving the stems intact.

2. 2

   Combine the wine, 3 cups water, sugar, dried cherries, and cinnamon stick in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to medium-low and add the pears. If necessary, add more water to submerge the pears. Poach until tender (approx 10 minutes).

3. 3

   Remove from the heat and let the pears cool in the liquid. To make a day ahead, you may transfer the pears in the liquid to a container, cover and refrigerate.

4. 4

   Preheat oven to 400oF. Mix the chocolate, walnuts (if using), 1 tbsp melted butter and a pinch of each salt and sugar in a bowl. Remove the pears from the liquid and stuff with some of the chocolate mixture. Simmer the poaching liquid over medium-high heat until syrupy (approx 25 minutes).

5. 5

   Lay out 1 sheet of phyllo dough and brush with melted butter and sprinkle with sugar. Repeat the layering 2 more times, rotating slightly the next sheet of dough relative to the previous one. Cut the dough in half crosswise.

6. 6

   Spoon the remaining chocolate mixture in the centre of each piece of phyllo and top with the pears, stem-side up. Pull up the corners of the phyllo to meet at the pear stem. Pinch and twist the excess phyllo. Brush the outside with butter and sprinkle with sugar.

7. 7

   Transfer the pear pouches to a baking sheet and bake until golden (approx 20 to 25 minutes). Serve with the cherry syrup.

* Per serving · 4 servings · Values may vary.