Ingredients
Serves 6
1 cup (250 ml) verjuice
½ cup (110 g) castor sugar
200 g dried pears (about 12 pears)
6 sheets filo pastry
Unsalted butter, melted, for brushing
200 ml mascarpone or thick double cream or ice-cream
Method
To make the syrup, bring verjuice and sugar to the boil in a stainless steel saucepan over high heat, stirring until sugar has dissolved. Boil for 5 minutes or until syrupy.
Add dried pears, then cover and poach gently over low heat for 20 minutes. Remove pears and set aside to cool. Increase heat to high and reduce syrup by half then set aside.
Preheat the oven to 200°C.
Using a saucer as a template, cut 3 even circles into each sheet of filo pastry. Brush each circle with melted butter, then layer 3 filo circles on top of each other to make a total of 6 rounds. Place filo rounds on a baking tray lined with baking
paper, then put the cooled dried pears atop the filo rounds, brushing the pears with the reduced syrup.
Bake for 8 minutes or until filo is crisp.
Serve drizzled with extra syrup and a good dollop of mascarpone, double cream or ice-cream.
Note:
The same amount of dried peaches or nectarines could be used instead of pears.