Mix raw marzipan with chopped almond kernels and rum raisins.
Divide the pears into two halves, cut the stem ends into small pieces and cut out the core. Then fill in the marzipan mixture and bake the pears in the oven at 160 degrees for 40 minutes.
In the meantime, caramelize the sugar at a moderate temperature, add the red wine and cranberries and thicken with the mixed cornstarch.
Then pour the cranberry sauce over the baked marzipan pears and dust with powdered sugar.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.