Baked Pears Stuffed with Cinnamon Snails

Ingredients:

• 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

Preparation:

1. Position the rack in the center and preheat the oven to 175°C.
2. 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.
3. Bake for about 20 minutes, until the pears are soft and the cinnamon rolls are puffed and golden brown.
4. Empty the contents of the icing packets into a small bowl and add the lemon juice, cinnamon, and cloves. Stir until smooth.
5. Drizzle the glaze over the baked pears. Serve warm.