Instructions: Place pears in pan with water, sugar and cinnamon stick, over low heat.

Cover. Take crust off bread slices, spread with butter and place each on a greased "Coctelera" [The best translation I got was a goblet-type glass where you serve shrimp cocktail or sherbert. However, it seems you can use any bowl-shaped glass, like a custard cup or champagne glass (not the tulip kind, the other one)]

Shape the bread to the mold, forming a nest. Bake for 20 min or so until golden. When the pear nectar has thickened, place 1 pear on each nest. The remaining 2 pears should be cut and used to fill up space on the nests.

Pour some of the nectar on each nest. You can serve them cold with cream, or warm, sprinkled with cinnamon.

Cocer las peras en el agua a fuego lento junto con el azucar y la rejita de canela y taparlas para que sequen. Quitar las orillas del pan, untarles mantequilla y poner cada uno en una coctelera engrasadaformando una canastita y hornearlo por 20 minutos aprox., hasta que se doren. Ya espesa la miel de las peras, colocar una pera en cada uno de los niditos de pan y las que sobraron se parten en gajos para rellenar cada uno de los nidos.

Vaciar un poco de la miel en cada nido. Se pueden servir frios con un poco de crema chantilly y canela en polvo, o calientes con un poco de canela en polvo.

Ana, espero que puedas ayudarme y gracias otra vez.

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