Ingredients

• 4 tablespoons. sugar
• Juice from 1 lemon
• 2 quarts cold water
• 1 cinnamon stick
• 1 1/2 tablespoons. fresh ginger
• 1/2 cup white wine
• 4 small pears, peeled
• 3 sheets phyllo pastry
• 2 tablespoons. melted butter
• 4 vanilla beans (soaked in cold water to soften)
• 2 cups lingonberries
• 1 cinnamon stick
• 2 cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 cup brown sugar
• Zest from 1 orange
• 2 cups water

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Instructions

1. Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 10-15 minutes). Remove from heat, reserve pears and discard poaching liquid.
2. Pat pears dry with kitchen towel.
3. Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife. Dab sheets with melted butter and place pear on each section.
4. Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes.
5. Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil.
6. Arrange pears in a large bowl and pour lingonberry broth over the pears. If desired, serve with two scoops of vanilla ice cream. Yield: 4 servings