Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet combine sugar, vinegar and water. Cook without stirring until the syrup is become golden. Add butter and vanilla extract, mix well. Arrange pears, cut side up and overlapping, in circle in skillet. Reduce heat to medium-low and cook until pears are tender, 10-15 min. Bake tart until pastry is puffed and golden, about 35 minutes. On a lightly floured surface, roll puff pastry; using a plate about 2 inches bigger then a skillet for the tart, cut out a round. Drap pastry round over pears, tucking edge under Bake tart until pastry is puffed and golden, about 30-35 minutes. Meanwhile in a medium bowl beat together heavy whipping cream, mascarpone, rum and confectioners sugar. Serve warm tart with a scoop of light mascarpone cream, sprinkle with cinnamon.

Preheat oven to 375°F. Put raisins in a small bowl, pour with a hot water. Let stand 15-20 min, or until they swelled. Core the apples to 1/2 inch of the bottom of the apples, you can do this with an apple corer or a small sharp knife. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide. In a small bowl mix drained cottage cheese, sugar, nuts and raisins. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Sprinkle with cinnamon and topped with honey. Bake 30-35 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Mix the yeast and sugar with the lukewarm milk, stir with a plastic spoon and let it sit for 10 minutes.   In a bowl, mix flour, salt, egg, melted butter and yeast mixture. Kneading until you get smooth and elastic dough, shape it into a ball. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours. When the dough has doubled, take it out and punch down to release all the bubble. Then let it rest for 5 min. Preheat oven to 390 F. In a small bowl mix together melted butter, cinnamon and sugar.  On a lightly floured surface, roll the dough to a thickness of 1/2 inch. Spread the cinnamon filling across all of the dough. Reserve a small amount of filling for the top of the wreath. Roll up the dough, and using a knife, cut the log in half length-wise. Twist the two halves together, keeping the open layers exposed. Give a round shape, then transfer to a baking tray covered with a parchment paper. Brush reserved cinnamon mixture on top. Bake for about 20 min, or until golden brown. Transfer on a wire rack to cool. Sprinkle with a confectioners sugar before serving.

In a small sauce pan mix together wine, sugar, honey and spices, bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for about 30-40 min, until they are tender, turn pears from time to time. Remove pears and let them cool. Preheat oven to 380 F. Cut the pastry into strips, splice at the ends to make two long strips about 22-24 inches each. Place pears on on a baking sheet, covered with parchament paper. Wrap the pears with the pastry stripes from bottom to the top. Brush with a lightly beaten egg. Bake about 15-20 min, until golden brown. Serve with a remaining syrup.