Start by peeling, coring and finely chopping the pears.
Next, melt the 20g of butter in a large frying pan and add in the chopped pears and 20g of Caster Sugar. Cook through for a couple of minutes until the pear juice starts to form a nice syrup with the sugar. At this point, pour in the brandy and allow to sizzle vigorously for a couple of seconds before setting it alight with a lighter or match. Allow to burn out, shaking the pan every few seconds.
Melt the remaining 30g of butter for the purses either in a pan or placing in the microwave on high power for a few seconds. Cut the filo pastry sheets in half width-ways, so you get 6 pieces. Layer them on top of each other, brushing the top of each bottom sheet with butter before placing a new sheet on top. Once all three sheets are in place, brush the top again with butter.
Preheat your oven to 220 degrees Celsius and meanwhile place half of the cooked pear mixture into the centre of the pastry sheets. Bring the corners together and press gently at the top to form a small pouch or bag shape. Brush liberally again with butter and place onto a lightly greased baking sheet. Repeat the process again for the second purse and then place into the preheated oven and bake for 15-20 minutes until a rich golden brown.
While the purses are baking place the sugar for the caramel sauce into a pan and melt over a medium heat, stirring all the time. When the sugar has completely melted down to a rich, brown sauce add in the cream. At this point the sauce will froth up a lot so watch out and stir well. When the bubbling has subsided add in the butter and stir until melted. Set aside and allow to cool.
Next, melt the the chocolate in another pan over a medium heat, stirring all the time until completely melted. When ready, pour in the cream and stir well to blend. Place the purses onto serving dishes and serve the sauces with them. Sprinkle with a little powdered sugar if desired.