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Natty's pantry
Pear bulbs with cinnamon sugar
Probeer eens deze perenbollen met kaneelsuiker!
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Ingredients
Directions
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Peel the pears and let the stalks sit on them.
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Bring the wine, 125 grams of sugar, the cinnamon stick and the vanilla juice to a boil in a large saucepan. Put the pears in so that they are underneath and hold them for about 5 minutes against the boil (poaching).
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Preheat the oven to 200ºC. Cut the puff pastry into strips of 2 cm.
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Take the pears out of the poaching liquid, keep the moisture and dry the pears dry. Brush the pears with the honey.
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Press the beginning of a strip of dough firmly on the underside of a pear. Wrap this strip of dough, slightly overlapping around the pear up to the top at the stalk and press firmly. Do the same with the remaining pears.
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Brush the dough with egg. Mix the rest of the sugar with the cinnamon powder and sprinkle the pears with it.
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Put the pears upright in the baking dish and bake in the middle of the oven in 15-20 minutes until golden brown.
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Tie the poaching liquid with diluted potato starch and serve as a sauce in the pear bulbs.
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Nutrition
525Calories
Sodium0% DV0g
Fat18% DV12g
Protein10% DV5g
Carbs26% DV78g
Fiber0% DV0g
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