Caramelize sugar and extinguish with cognac. Add red wine and season with a pinch of cinnamon. Cut the puff pastry into small triangles, dust with fine sugar and place in oven at top heat.
Fill the compote into dessert glasses, offer the puff pastry sails on a separate plate and dust both with fine sugar.
Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!
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