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1
Combine the pears, 1/2 cup of water and 1/2 cup of sugar in a saucepan.
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2
Simmer, uncovered for 10 minutes or until tender.
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3
Drain well, but reserve the syrup.
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4
Add cold water, if necessary, to syrup to measure 1 cup; set aside.
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5
In a mixing bowl, dissolve yeast in warm water.
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6
Add 1 tsp sugar; let stand for 10 minutes.
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7
Add eggs, butter, honey, salt, almond extract, 4 cups of flour and reserved pears and syrup.
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8
Beat until smooth.
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9
Add enough of the remaining flour to form a soft dough.
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10
Turn onto a floured surface, knead for 6-8 minutes, or until smooth and elastic.
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11
Place in a greased bowl, turning once to grease the top.
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12
Cover and let rise in a warm place about 1 1/4 hours, or until doubled.
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13
Punch dough down, divide into thirds.
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14
Roll each portion into a 16 x 8 inch rectangle.
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15
Combine cinnamon and 3/4 cup sugar, sprinkle over dough within 1/2 inch of edges.
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16
Roll up, jelly-roll style, starting with a short side; pinch seams to seal.
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17
Place seam side down, in 3 greased 9x5x3 inch loaf pans.
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18
Cover and let rise until doubled, about 45 minutes.
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19
Bake 375 for 20 minutes, and then cover loosely with foil.
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20
Bake 15 to 20 minutes longer, or until bread tests done.
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21
Let loaves cool on wire racks.
