Pear Phyllo Dumpling Courtesy Of: National Honey Board Pear Phyllo Dumpling 24 servings 2 qt. Dry white wine 2 cups SYSCO Classic granulated sugar 4 SYSCO whole cloves 24 3-in. SYSCO Brand cinnamon sticks 24 each Whole pears, peeled, cored 2 tbsp. SYSCO Imperial vanilla extract 3 cups SYSCO Imperial cream cheese, softened 6 tbsp SYSCO Imperial whipping cream 2-1/2 cups SYSCO Classic honey 72 (8-oz. each) Phyllo dough sheets, cut into 8 in. squares 1 cup SYSCO Classic butter, melted 1. Combine wine, sugar, cloves and cinnamon in large pot. Bring to boil. Simmer 5 minutes. Add pears and cook, covered, over low heat 15 to 20 minutes until tender but not too soft. Remove pears from liquid; set aside to cool.
2. Cook liquid over medium-high heat until reduced to 1 quart. Add vanilla and chill. Remove cinnamon and cloves before serving.
3. Combine and blend cream cheese, cream and 6 tablespoons of the honey. Stuff hollows of each pear with 2 teaspoons of the mixture. Brush each pear with honey.
4. Brush phyllo sheets lightly with butter; layer 3 sheets together for each serving. Center pear onto dough squares and enclose, squeezing dough to seal around pear top. Brush dough with butter and honey. Bake at 375°F. about 7 minutes or until golden.
5. Ladle 1 ounce chilled reduction onto each serving plate; top with a pear dumpling.