Pear and Date parcel 0001
  • 4 large (700g) pears, peeled, cored and thinly sliced
  • ⅓ cup dates, chopped
  • ½ teaspoon ground cinnamon
  • 2 teaspoons grated orange rind
  • 100mL freshly squeezed orange juice
  • 6 sheets filo pastry, at room temperature
  • olive or canola oil spray
  • 250g reduced-fat smooth ricotta cheese
  • 1 teaspoon honey
  1. Preheat oven to 200ºC (180°C fan forced) and line baking tray with paper.
  2. Place pears, dates, cinnamon, 1 teaspoon rind and 60mL juice into a large saucepan over a moderate heat. Cook, stirring occasionally, for 10 minutes until pears have softened. Alternatively, fruit can be cooked, covered, in a heat-proof microwave-safe dish on high (100%) for 12-15 minutes, stirring occasionally.
  3. Place a sheet of filo flat on a clean surface. Spray with oil then repeat with two more sheets. Cut the stack in half to form 2 squares and set aside. Repeat with remaining sheets of filo.
  4. Put ¼ pear mixture into the centre of each filo square. Bring up corners and gently pinch filo above fruit mix to shape into a pouch. Lightly spray with oil.
  5. Place on a tray and bake for 12-15 minutes until crisp and golden.
  6. Use a stick mixer or electric beaters to blend ricotta with honey, remaining juice and rind in a medium bowl until smooth.
  7. Serve parcels immediately with ricotta cream mix on the side.


  • Substitute pears for nashi fruit or apples.

Storage Suggestions

  • Parcels should be eaten when warm.

Equipment List

  • Large saucepan
  • stirring spoon
  • spoon
  • baking tray
  • stick blender or electric beaters
  • medium bowl
  • serving plates


Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.