Instructions: Combine diced pears, 8 oz. chevre, julienned prosciutto, chopped walnuts, and minced sage in a bowl. This is the filling.

Cut filo sheets in half so they are roughly square. You will use three sheets, or six half sheets per serving, but youd better count to be sure you have enough. Lightly butter the bottoms of eight custard cups or ramekins and place on a sheet pan. Lay six half-sheets, buttered with a brush, over each other in a messy, offset pattern. Ease into a custard cup. Repeat for all eight custard cups. Divide the filling among the cups, placing it in the filo dough, and then twisting the tops into a bundle over the filling. Brush the top lightly with butter. Bake the bundles in a 350F oven until nicely browned and the inside is hot, about 20 minutes.

Combine 4 oz. chevre with 1 cup cream over moderate heat. Stir vigorously to make the mixture smooth and reduce until the sauce coats a spoon.

To serve, divide the sauce among eight salad-sized plates. Tilt the plates to make the sauce evenly coat the inner area of the plate. Ease the filo bundles out of the custard cups by loosening the edges with a knife and then lifting it out with a spoon. Place a filo bundle in the center of each plate.

Optional garnish: Sprinkle snipped chives on the sauce on the bottom half of the plate. On the top half of the plate, place a thin slice of star fruit on the right and a cucumber fan on the left.

See any book on garnishing for cucmber fan instructions. A cucumber fan is made by slicing a cucumber in half lengthwise, cutting grooves in the skin with a citrus zester/groove tool, and then making four thin slices cut at a 45 angle, but held together in one corner. The fan is mooshed on to the plate to make an ornamental fan. If you have a very sharp knife and a steady hand, its really quite easy.

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