Try these stewards
Peel the pears, put them in a pan and add the wine. If necessary, top up with water so that the pears are underneath.
Add lemon zest and juice, the sugar, cinnamon sticks and cloves and bring to the boil. Slowly simmer for about 1 hour.
Take the pears from the cooking liquid and keep it. Allow the pears to cool and pat dry. Preheat the oven to 200ºC.
Halve the pears lengthwise and remove the core. Make long notches on the convex side lengthwise, but do not cut through completely.
Sprinkle the dough slices lightly with breadcrumbs. Place 1/2 pear in the middle of each dough slice with the cut side facing up. Cut the dough around the pears, but leave a wide edge. Shape the rest of the dough leaves.
Heat the jam with a little steam, without cooking. Brush the pears and dough borders with them. Roll the deeop and stick to the pear. Stick the leaves on them and make leaf veins with a fork.
Fry the pearls in the oven for about 15 minutes until golden brown.
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