Preheat oven to 375° F. Place pears, nectar, and dried fruit bits in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain well. Cool completely.
For filling, in a medium mixing bowl stir together the cream cheese, brown sugar and vanilla. Stir in cooled pear mixture, nuts, ginger, and lemon peel; set aside.
Line a baking sheet with parchment paper or foil; set aside. On a work surface, place 1 sheet of the phyllo dough. (Keep remaining phyllo covered with plastic wrap or a slightly damp towel to keep it from drying out.) Brush the phyllo sheet with some of the melted butter. Repeat layering with 5 more sheets, brushing with butter between. Spoon half of the filling about 2 inches from one of the long sides of the phyllo. Fold in short sides and roll up in a spiral. Place, seam side down, on prepared baking sheet. Repeat with remaining phyllo, butter and filling. Place on prepared baking sheet, seam side down, about 2-inches apart. Brush with the remaining butter; sprinkle with granulated sugar. Bake for 25 to 30 minutes or until golden. Cool on baking sheet on a wire rack for 45 minutes. Serve warm. To serve, slice with a serrated knife. Makes 8 servings.