- 1 tablespoon butter
- 2 cups chopped peeled Bartlett or Anjou pear
- 3 tablespoons chopped pecans
- 2 tablespoons bourbon or water
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon, divided
- 4 Granny Smith apples, peeled
- 4 sheets frozen phyllo dough, thawed
- Cooking spray
- 2 tablespoons sugar
- 1 cup frozen fat-free whipped topping, thawed
- Mint sprigs (optional)
- calories 314
- caloriesfromfat 26 %
- fat 9 g
- satfat 2.4 g
- monofat 3.6 g
- polyfat 2.2 g
- protein 2.3 g
- carbohydrate 58.5 g
- fiber 4.9 g
- cholesterol 8 mg
- iron 1.3 mg
- sodium 132 mg
- calcium 28 mg
How to Make It
Preheat oven to 375°.
Cover a baking sheet with parchment paper; secure to baking sheet with masking tape.
Melt butter in a medium nonstick skillet over medium heat. Add pear and pecans; sauté 2 minutes. Add the bourbon, syrup, and 1/4 teaspoon cinnamon; reduce heat, and simmer 5 minutes. Cool.
Cut about 1/2 inch from the tops and bottoms of apples, and discard. Core apples three-fourths of the way through from the top using a melon baller. (Do not cut through the bottom.) Fill each apple with 1 tablespoon pear mixture. Set aside the remaining pear mixture.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place 1 apple in center of phyllo; overlap diagonal corners on top of the apple. Place on prepared pan, and coat phyllo with cooking spray. Repeat procedure with remaining apples and phyllo.
Combine 1/4 teaspoon cinnamon and sugar in a small bowl, and sprinkle over apples. Bake at 375° for 30 minutes or until the apples are golden brown. Spoon 1/4 cup remaining pear mixture around each apple; top each serving with 1/4 cup whipped topping. Garnish with mint sprigs, if desired.