In a large saucepan, combine sugar, cranberry juice and port. Add pears and cook over medium-high heat. Add star anise, lemon juice and zest, and bring to a boil. Reduce heat to medium and cook 10 to15 minutes or until pears are tender but still firm.
Remove pears and cool in a bowl. Over medium heat, reduce poaching liquid by half into syrup. Cool syrup before spooning it over pears. Set aside.
White chocolate cream:
Melt white chocolate in 1/4 cup (60 mL) hot cream. Whip remaining cream until peaks form.
Gently stir melted chocolate into whipped cream until blended. Refrigerate.
Preheat oven to 400°F (200°C).
Brush each sheet of phyllo pastry with melted butter before laying another one on top of it. Cut into squares.
Place squares on a baking sheet and bake until golden brown.
To serve, place a pear in the centre of a dessert plate, spoon syrup over pear, add a generous dollop of white chocolate cream and a phyllo wafer.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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