Tartlets with pears, walnuts and raisins

Ingredients:

• 2 pears, peeled, cored and diced
• 2 packages (15 each) frozen filo pastry tartlets, thawed
• 450 g bacon, chopped
• 1 sweet onion, chopped
• 1 tbsp (15 g) butter
• 0.5 cup raisins
• 2/3 cup walnuts
• 0.5 cups orange juice
• 1/4 cup sugar
• 1/4 cup honey

Preparation:

1. In a skillet, fry the chopped bacon until crisp and transfer it with a slotted spoon to a plate lined with paper towels. In the same skillet, fry the onion, season with salt and pepper. Using a slotted spoon, transfer the onion to the bacon.
2. Add butter to the same pan and melt it without browning it. Add the pears and sauté over medium-high heat until lightly browned, but not softened, about 5 minutes.
3. Transfer the pears to a bowl and add the bacon, onion and raisins.
4. Wipe the pan with a paper towel and add the walnuts. Toast them, stirring and shaking the pan, and remove when fragrant. Cool slightly, then chop and add to the bowl with the pears.
5. Place the phyllo tartlets into the cavities of two muffin tins. Spoon 1 teaspoon of filling into each tartlet.
6. In a saucepan, combine the orange juice, sugar, and honey. Bring to a boil over medium-high heat, then reduce the heat and simmer until some of the liquid has evaporated and the syrup has thickened slightly, about 10 minutes. Pour 1 teaspoon of syrup into each tartlet, wait until it's absorbed, and then pour in another 1 teaspoon.
7. Refrigerate for at least 1 hour or overnight. Serve the tartlets at room temperature, or reheat them by placing the pans in a preheated oven at 120°C (250°F) for about 20 minutes. Transfer to a serving platter and serve.
   
   Recipe Filo pastry tartlets with pistachios.