Pears with nut and chocolate filling in bags

Ingredients:

• 2 small Bere Bosc pears
• 1 cup of port or red wine
• 1/4 cup sugar + extra for sprinkling
• 2 tablespoons dried cherries
• 1 cinnamon stick
• 2 cardamom pods
• 60 g dark chocolate chunks or granules
• 1/4 cup chopped walnuts
• 110 g butter, melted
• A pinch of salt
• 3 sheets frozen phyllo dough, thawed

Preparation:

1. Peel the pears and use a melon baller or small paring knife to core the bottom, leaving the stems intact. Combine the wine, 3 cups of water, sugar, dried cherries, cinnamon stick, and cardamom in a saucepan. Bring to a simmer over medium-high heat, stirring to dissolve the sugar.
2. Reduce the heat to medium-low and add the pears (add more water if necessary to completely submerge them). Cook until tender, about 10 minutes. Then remove from the heat and let the pears cool in the liquid. If you are preparing ahead of time, transfer the pears and their liquid into a container, cover with a lid and refrigerate for 1 day..
3. Preheat the oven to 200°C. In a bowl, combine the chocolate, walnuts, 1 tablespoon melted butter, and a pinch each of sugar and salt. Remove the pears from the liquid and fill them with the chocolate mixture. Place the liquid over medium-high heat and simmer until syrupy, 20-25 minutes.
4. Lay out 1 sheet of filo pastry, brush with melted butter, and sprinkle with sugar. Lay out 2 more layers in the same manner. Cut the pastry in half crosswise. Spoon the remaining chocolate mixture into the center of each piece, and place the pears on top, stem-side up.
5. Fold the corners of the dough up toward the stem, press down, and twist the protruding ends of the filo pastry. Brush with butter and sprinkle with sugar. Transfer the pastry bags to a baking sheet and bake until golden brown, 20-25 minutes. Serve with cherry syrup.