4 beurre bosc pears
200g Kataifi Pastry
50g butter (melted)
30g icing sugar
1 tsp cinnamon
4 tbsp cacao super spread
Preheat the oven at 200°C
Peel the pears and cut out the core with a small knife from the bottom of the pear leaving the pear intact with its stalk.
Place kataifi in a bowl with the butter, sprinkle with sugar and cinnamon delicately toss to coat all the strands of pastry. Pull the pastry apart into 4 even bundles.
Brush each pear with the cocoa spread and then wrap each pear in the kataifi.
Bake for 15 minutes then reduce the heat to 160°C and cook for a further 15 minutes