Make it Now:
Coat the inside of a 9 x 13-inch baking dish with nonstick cooking spry.
In a small bowl, combine the sugar with 1/2 teaspoon of the cinnamon.
In a large bowl, separate the phyllo if it is sticking together. Pour 1/2 cup of the clarified butter over the phyllo and toss to coat. Sprinkle with 1/4 cup of the cinnamon sugar. Spread half of the phyllo in the prepared pan.
In a large mixing bowl, combine the pears, brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, flour, brandy, and almonds. Spread the pear mixture over the phyllo and top with the remaining phyllo. Drizzle with the remaining 1/2 cup clarified butter and 1/4 cup cinnamon sugar. Cover and freeze for up to 1 month.
Bake it Later:
Defrost the baking dish in the refrigerator overnight.
Preheat the oven to 300°F. Allow the dish to come to room temperature for 30 minutes.
Bake, covered, for 25 minutes. Uncover and bake for another 30 minutes, until the phyllo is golden brown and crisp. Allow to cool on a wire rack for 20 minutes.
Cut into squares and sift confectioners' sugar over the top to garnish. Store at room temperature for up to 1 day.
Makes 24 (2-1/2 inch) squares.
Reprinted with permission from © Diane Phillips,You've Got it Made, published by Harvard Common Press. click for book review
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