Pour 600 ml of water into a small saucepan, add sugar and all spices, including zest. Bring to a boil, cook over low heat for 15 minutes.
Peel the pears, cut off the very bottom and carefully remove the core through the bottom. Put the pears in the syrup, cook until soft, 10-15 minutes. Cool the pears in the syrup, then remove.
Cut the peel off the orange along with the white part. Cut the fillet into slices between the films. Stuff the pears with orange fillets.
Cut each sheet of phyllo into 4 strips, moisten the edges with syrup, wrap the pears crosswise. Sprinkle with powdered sugar and bake in a preheated oven at 170°C for 10 minutes. Serve hot with raspberry sauce.