Method

Cut a thin slice off bottom of pears so they stand upright. Arrange pears in a small to medium saucepan so they fit snugly. Add ingredients and bring to a gentle simmer and poach for 45 minutes. Allow pears to cool slightly before carefully removing from liquid. Reserve liquid.

To make the filo tart cases, preheat oven to 180°C. Carefully separate filo into 2 layers. Brush top of first layer with melted butter, place second layer on top and brush with remaining melted butter. Cut layered filo into 6 squares. Push filo squares into 6 muffin pans and bake for 10-12 minutes or until filo is golden and crisp.

Meanwhile, rapidly boil poaching liquid for 10-15 minutes until reduced to a syrup.

Place a poached pear in each tart shell and place on a plate. Drizzle over cider syrup and scatter with toasted nuts. Serve with a dollop of Greek yoghurt, mascarpone or a scoop of ice-cream.