Almond kernels are ground into a fine flour and beat with milk. Add sugar and cinnamon sheet and the mixture Boil. Remove from heat, mixed with gelatin, presoaked in a little cold water and stirred until the gelatin was melted. Cinnamic rod is removed. When the milk mixture begins to stiffen slightly, add the cream, whipped with ground cinnamon. Allow to stand for 3 hours in the refrigerator. Peel pears, cut into halves and cleaned of seminal part. Placed in hot wine and sauté until soft (about 5 minutes). Then drained and each half is cut into fan shape. Cinnamon mousse shaped into balls using a spoon. Pears in plates, topped with mousse, sprayed with liqueur and served decorated with fresh green leaves.