Step 1

Preheat oven to 375 degrees F. Lightly grease two (12-cup) muffin/cupcake tins.

Step 2

Take a sheet of phyllo and brush with melted butter. Lay another sheet on top and repeat until you have five phyllo sheets stacked up. Cut the sheets into 6 equal squares and push into the prepared cupcake tins, fitting the phyllo snugly into the tin. Repeat with the remaining sheets of phyllo dough.

Step 3

Now take the prosciutto and cut each piece in half lengthwise. Fit the prosciutto in a single layer inside the cups.

Step 4

Bake for about 10 minutes or until golden just set. Watch carefully and don't let them burn. Remove the cups from the molds and place on a baking sheet.

Step 5

Meanwhile, add the honey to a skillet with sides and bring to a boil, boil 3-5 minutes or until the honey just starts to thicken. Remove from the heat and add the pear slices. Let the pears sit in the syrup for a few minutes, but no longer. You don't want the pears to become too soft to work with. Remove the pears from the honey.

Step 6

In a bowl, combine the oats, walnuts, brown sugar and flour. Use your hands to mix in the butter until the mixture is moist and crumbly.

Step 7

Place a few pears inside each phyllo cup. Add 1 wedge of brie and top with a tablespoon of the walnut-oat mixture.

Step 8

Place back in the oven and bake for 15 minutes or until the crumble is golden. Remove from the oven and transfer to a serving plate. Garnish with pomegranate arils and drizzle with honey. Serve warm.