Spiced Pear and Fig in Phyllo

Preheat oven to 375F. Lightly coat the cups of a 12-cup muffin tin with canola oil spray.

Slice pears and figs into strips. Place in a medium saucepan with water, lemon peel, vanilla, cinnamon and cloves. Cover and bring to a boil over medium heat.

Reduce heat and simmer until most of the water is absorbed, stirring frequently. Cover and set aside.

In a small bowl, mix the sugar and ground cinnamon.

Using 4 sheets of phyllo, lay one sheet on a work surface (keep remaining sheets covered with a damp towel to prevent drying out). Mist with canola oil spray and sprinkle with a pinch of sugar mixture. Top with another phyllo sheet and repeat process for 2 more layers. Cut into 6 equal squares. Repeat process with 4 more phyllo sheets.

Arrange squares in muffin tins to form cups. Mist tops with canola oil spray and bake for 5 minutes, or until golden brown. Remove and let cool on rack.

Fill each phyllo cup with 1/3 cup warm fig and pear compote.