INGREDIENTS

INSTRUCTIONS

ALMOND CREAM
In a saucepan large enough to hold all the pears snugly, combine the water,
sugar, ginger root, and vanilla bean. Stir over low heat until the sugar
has dissolved and then increase the heat so that the liquid is simmering.
Add the pears and poach them for 15 to 20 minutes, turning occasionally so
that they are evenly covered by the syrup. The pears should be tender
enough so that they can be easily pierced with a toothpick, and the cooking
time will depend on their ripeness. Let cool, and refrigerate.
In a food processor, process the almonds and the sugar with an electric
mixer until smooth and flatly ground. Do not overprocess.
In a large mixing bowl, cream the butter with an electric mixer until
smooth and fluffy. Sift the almond powder and the flour over the top and
combine to beat until smooth and fluffy. Beat in the eggs, one at a time,
mixing the first one in thoroughly before adding the second. Add the rum
and mix in thoroughly.
Preheat the oven to 400 degrees and lightly oil a large baking sheet. Halve
the poached pears and scoop out the cores. Slice each half pear thinly
lengthwise and set aside, keeping together in their original shape. Unroll
the phyllo and cut it into 4-inch wide stacks. Separate the leaves of
pastry and lay one single strip on the counter. Brush it with melted
butter, and continue until you have a stack of 6 strips, buttering each
one. Repeat until you have 6 stacks of buttered phyllo strips. Using a
spatula, spread a layer of almond cream 1/4-inch thick on the top layer of
each phyllo stack. Slightly fan out a pear half on one end of each stack
and roll the stack over about 1 1/2 times to form a flat strudel package.
Brush the outside of the strudel with butter, and repeat with the remaining
5 pear halves and phyllo stacks. Transfer the strudels to the baking sheet.
(at this point the strudels could be refrigerated for up to 12 hours before
cooking)
Bake the strudels for 10 to 15 minutes, or until golden and crispy. Cut
them in half and place with cut sides up in the center of each of 6 dessert
plates. Place a scoop of chocolate sorbet on the side and serve it at once.
Yield: 6 servings
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