4 cups water
1 T. fresh lemon juice
1/4 tsp. vanilla extract
1 T. honey
2 large ripe bartlett pears, peeled, cored, and halved
2 T. raisins
4 sheets phyllo pastry dough
1 egg white

Lightly spray a baking sheet with non-stick cooking spray and set aside. Combine the water, lemon juice, vanilla, and honey in a saucepan and bring to a boil. Add the pear halves, reduce the heat to low, and simmer for 6 to 10 minutes, or until the pears can be pierced easily with the tines of a fork. Lift the pears out of the liquid and set aside. Add the raisins and continue to cook the liquid until reduced to about 1/2 cup. Remove from the heat, cover to keep warm, and set aside to serve as the sauce. Preheat the oven to 325°F. Lay 1 sheet of phyllo flat on a work surface and set 1 pear half in the center. Bring the sides straight up to form a purse or pouch. Using your fingertips, squeeze the sides together and twist slightly to seal. Repeat this process with the remaining phyllo and pears. Carefully transfer them to the prepared baking sheet. Whip the egg white with a whisk or a fork until foamy. Brush each pear bundle with the egg white and bake in the preheated oven for 8 to 10 minutes, or until golden brown. To serve, spoon 2 T. of the raisin sauce on each serving plate and set the phyllo-wrapped pear in the center of the plate.

Each wrapped pear = 130 calories.