The Orange County
                                                                    Macrobiotic Potluck Club

Prepared by Jill Guin, June 2004

2-3 Tbl Canola Oil	¼ Cup Maple Sugar Granules *, Or
4 Sheets Whole Wheat Phyllo Dough	-Granular Fruitsource
4 Large Pears, Peeled, Halved, And	½ Tsp Cinnamon
-Thinly Sliced, Lengthwise	Mint Leaves Or Small
2 Tbl Sliced Almonds, Lightly	-Springs, For Garnish
-Toasted

Preheat the oven to 350° F. Lightly oil a baking sheet. Lightly brush or spray oil on one side of each sheet of phyllo, stacking one on top of another on the baking sheet. (Don't worry about phyllo that rips terribly. It won't show in the finished dessert, and it will look and taste great.) Roll up the edges to form sides. Arrange pears in 3 or 4 barely overlapping rows down length of phyllo. Sprinkle with half of the almonds. Mix sweetener and cinnamon and sprinkle over pears. Cover with parchment and bake until pears are tender and sweetener has melted, about 20 min. Then uncover and bake 5 to 10 min. more. Garnish with remaining almonds and mint.

* I used brown rice syrup instead.