Melt 2 tbsp butter in a skillet over medium heat, add the pear slices, cook for 2-3 minutes.
Combine the turmeric, cinnamon, cloves and nutmeg in a small bowl.
Add the spice mixture to the caramelizing pears.
Cook for 3-5 minutes of until pears become soft, but not mushy.
Place the pistachios in a food processor and blend into a fine crumb mixture.
Chop up the pear slices, then add the pistachios and pomegranate seeds.
Prepare the “Baklava Making Station” by laying out the phyllo dough, next to a bowl with melted butter and bowl with egg whites, a pastry brush and a 9 x 13 baking dish.
Spray the baking dish with cooking spray or brush with the melted butter then one by one place the phyllo dough into the baking dish and brush with butter or egg white, alternating with each sheet.
After 10 sheets, place half of the filling on the dough.
Layer 5 more sheets on top (still alternating egg wash and butter on each sheet) then top with the rest of the filling.
Finally, top the baklava with the last 5 sheets of phyllo dough (egg wash, butter, egg wash, butter)
Slice the Baklava diagonally to form little diamonds.
Bake at 350°F for 45 minutes.
While the baklava is in the oven, prepare the syrup to go on top.
Bring the water and sugar to a boil. Add the honey, lemon juice and vanilla.
Simmer for 5 minutes, then remove from the stove and allow to cool while the baklava finishes baking.
Once the baklava comes out of the oven, drizzle the syrup over the top.
Let the syrup soak in there for 3-4 hours, then serve.