Preheat the oven to 220°C. Pears peel and cut into thin slices with a thickness of 0,6 -0,7 cm

Melt 2 tablespoons of butter and mix with pears. Lay pears on the laid parchment baking sheet in a single layer. Bake for 15-25 minutes, or until the pears are soft and browned. Remove from the oven. Allow to cool.

In a saucepan add Apple or pear juice, 1/4 Cup brown sugar (I had Demerara TM Mistral), allspice, 1 teaspoon cinnamon, orange zest, put on fire and bring to boil. Cook until then, until the mixture is evaporated by half and becomes syrup. Remove from heat, remove allspice and orange zest. Add 1 tbsp butter, mix well. Cool.

When the components are ready, begin to assemble the burritos. In a small bowl, mix together remaining 1/4 Cup sugar, 1.5 tsp. cinnamon, vanilla. In another bowl, melt the remaining 2 tablespoons of oil. Preheat the oven to 180°C. baking Sheet cover with parchment paper or aluminum foil. In the center of each tortilla put 2-3 tablespoons of cream cheese and a flat edge knife or spatula to spread the cheese in a circle with a diameter of 7.5-8 cm.

Sprinkle of dried cherries...

... and from above to lay 5-6 slices of pear.

Bend two opposite sides of the tortillas for the filling, then gently roll the cake. To shift the burrito seam side down on the prepared baking sheet. Lubricate each burrito with a cooking brush butter and sprinkle sugar-cinnamon mixture. Bake for 10-12 minutes or until Browning.

The finished burritos on a platter and allow to cool 10 minutes.

On each dessert plate pour 1-2 tablespoons of the pear syrup. For the syrup put one burrito, and top with 1 tbsp mascarpone or vanilla ice cream (if desired). Bon appetit!