4 large ripe pears, peeled and cored
2 tablespoons (30 mL) unsalted butter, plus more for brushing
4 tablespoons (60 mL) granulated sugar
3 sheets phyllo pastry, thawed according to package instructions
Cut pears into roughly 1/2-inch (1 cm) cubes. Heat butter in a skillet until foaming. Add pears and cook until their juices have run and then evaporated to almost nothing, 15 to 20 minutes. Sprinkle with the sugar and cook until it starts to caramelize and coat the pears, 10 to 15 minutes longer.
Melt an additional tablespoon (15 mL) or so of butter for brushing the phyllo. Lay out one sheet and brush with butter. Lay a second and third sheet on top, brushing each with butter as you go.
Cut stack into 4 rectangles. Spoon 1/4 of the pear mixture into centre of each; bundle up into a purse, or fold into a package. Place on a non-stick baking sheet. Brush tops with butter. Bake in a 400ºF (200ºC) oven until pastry is crisp and golden and centres are hot, about 10 minutes. Serve warm. Makes 4 servings.