Make cinnamon buns but big enough for them fit in a recess carved in halves of baked pears. These miniature “ladies slippers” will be a treat for a cup of tea, what will help create a relaxed atmosphere is what you need when Birthday comes down to a pajama party and talking until late.
Recipe author – Ayesha Curry – Canadian-American actress, famous chef, culinary author books and television personality
Time: 35min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 ripe Bere Bosque pears
- 340 gr dough for making snails with cinnamon + bag glaze
- 2 tbsp. l Sahara
- About 1 tbsp. l freshly squeezed lemon juice
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
Recipes with similar ingredients: pears, bun, lemon juice, cloves, cinnamon
Recipe preparation:
- Place the grate in the center and preheat the oven to 175 ° C.
- Cut the pear in half lengthwise and scratch the core of the dining room spoon to get a recess into which subsequently put snails with cinnamon. Cut a thin layer from the bottom each half of the pear to make it flat on the bottom. Lay out pears on a baking sheet with sides and put in each recess dough. Sprinkle stuffed pears with sugar.
- Bake for about 20 minutes until pears are soft and rolls with cinnamon will not increase in size and will not be covered with golden crust.
- Pour the contents of the icing packets into a small bowl and add lemon juice, cinnamon and cloves. Stir until received smooth glaze.
- Sprinkle baked pears with icing. Serve warm.
