Baked Pears Stuffed with Cinnamon Snails

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 8

Make cinnamon rolls, but make them small enough to fit into the hollows cut out of baked pear halves. These miniature "lady's slippers" will make a perfect teatime treat, creating a relaxed atmosphere—perfect for when a birthday party boils down to a slumber party and late-night chats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ripe Bere Bosc pears
340 gr. dough for making cinnamon snails + a packet of glaze
2 tablespoons of sugar
About 1 tablespoon freshly squeezed lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground cloves

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position the rack in the center and preheat the oven to 175°C.
Cut the pear in half lengthwise and scoop out the core with a tablespoon to create a hollow, into which you'll later place the cinnamon snails. Trim a thin layer from the bottom of each pear half to create a flat bottom. Place the pears on a rimmed baking sheet and fill each hollow with dough. Sprinkle the stuffed pears with sugar.

Bake for about 20 minutes, until the pears are soft and the cinnamon rolls are puffed and golden brown.
Empty the contents of the icing packets into a small bowl and add the lemon juice, cinnamon, and cloves. Stir until smooth.
Drizzle the glaze over the baked pears. Serve warm.

Author of the recipe - Ayesha Curry is a Canadian-American actress, celebrity chef, cookbook author, and television personality.

Categories:

recipe / Stuffed dishes / Dinner / Party Dishes / Cocktail party / Desserts / Fruit desserts

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