2 quarts dry white wine
2 cups granulated sugar
4 each whole cloves
24 (3-inch) cinnamon sticks
24 Fresh pears, peeled, cored
2 tbsp. vanilla extract
3 cups cream cheese, softened
6 tbsp. whipping cream
2 1/2 cups honey
72 phyllo dough sheets*, cut into 8 inch squares
1 cup (8oz.) unsalted butter, melted
Combine wine, sugar, cloves and cinnamon in large pot. Bring to boil. Simmer 5 minutes. Add pears and cook, covered, over low heat 15 to 20 minutes until tender but not too soft. Remove pears from liquid; set aside to cool.
Cook liquid over medium-high heat until reduced to 1 quart. Add vanilla and chill. Remove cinnamon and cloves before serving.
Combine and blend cream cheese, cream and 6 tablespoons of the honey. Stuff hollows of each pear with 2 teaspoons of the mixture. Brush each pear with honey.
Brush phyllo sheets lightly with butter; layer 3 sheets together for each serving. Center pear onto dough squares and enclose, squeezing dough to seal around pear top. Brush dough with butter and honey. Bake at 375°F. about 7 minutes or until golden.
Ladle 1 ounce chilled reduction onto each serving plate; top with a pear dumpling.
*Note: Frozen Phyllo sheets usually come in packages of approximately 20 sheets. So you may need 4 packages. They can be found in the frozen foods section at your supermarket.
If needed, you may decrease the amount of dumplings you wish to make. Cut the recipe ingredients in half, or even in thirds or quarters.
Makes 24 dumplings.
Source: National Honey Board
Date: October 22, 2002