Pear baked in pastry, gluten free

Ingredients

• 4 pcs Pears, peeled
• 250 g Puff pastry, gluten free
• 200 ml Honey, sweet chestnut
• 50 ml Water
• 2 tbsp Lemon juice
• 2 tsp Cinnamon, ground

Method

1. Pour the lemon juice into a small bowl that's big enough to place the pears in and spoon the juice onto.
2. Also add cinnamon to the juice and spoon the juice onto the pears, one by one.
3. Place the pears onto a heat-proof baking pan.
4. Roll the pastry out into 1cm thickness maximum, then cut four 1cm wide strips, long enough to cover the pears.
5. The best is to have the strips in one piece.
6. Roll the pastry onto the pears, start from the core and finish at the bottom, to make a small nest from the pastry, to help give stability.
7. Line a baking tray with baking paper then place the pears onto it.
8. Wash the pastry's outer side with honey as a glaze, then bake the pears in the oven on medium-high heat until they get middle-tender and the pastry gets golden.
9. This takes approximately 25 minutes.
10. Mix the remaining honey with the warmed water to get a more liquid garnishing sauce.
11. Serve the pears until they are hot, sprinkled with the honey sauce.