In a medium nonstick skillet, melt butter over medium heat. Add pear, plums, honey and cardamom or ginger; cook and stir about 5 minutes or until fruit begins to soften. Remove from heat; let stand about 30 minutes or until cooled to room temperature. Stir in pistachio nuts.
Preheat oven to 375°F. Line a baking sheet with foil; set aside. Unfold phyllo dough; remove 1 sheet of the phyllo dough. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat the phyllo sheet with nonstick cooking spray. Place a second sheet of phyllo dough on top of the first; lightly coat with nonstick cooking spray. Top stack with a third sheet of phyllo dough and lightly coat with nonstick cooking spray. Cut phyllo stack in half crosswise to form two 9x7-inch rectangles. Repeat with remaining phyllo dough.
Divide fruit mixture among phyllo rectangles, placing fruit in center of each rectangle. For each bundle, bring the 4 corners of a phyllo rectangle together; pinch gently and twist slightly to make a bundle. Place on prepared baking sheet. Lightly coat the tops of bundles with nonstick cooking spray.
Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack; cool slightly. Serve warm or cooled to room temperature.