Pear bulbs with cinnamon sugar

Peel the pears and let the stalks sit on them.

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).

Preheat the oven to 200ºC. Cut the puff pastry into strips of 2 cm.

Take the pears out of the poaching liquid, keep the moisture and dry the pears dry. Brush the pears with the honey.

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.

Brush the dough with egg. Mix the rest of the sugar with the cinnamon powder and sprinkle the pears with it.

Put the pears upright in the baking dish and bake in the middle of the oven in 15-20 minutes until golden brown.

Tie the poaching liquid with diluted potato starch and serve as a sauce in the pear bulbs.