Birewegge – Pear Bread

50 g grapes

50 g raisins

50 g raisins

75 g nuts, chopped 1 lemon

50 g sugar

4 centiliters cherry brandy

1/2 teaspoon cinnamon, ground 1/2 teaspoon ginger, ground 1/2 teaspoon cardamom, ground 1/2 teaspoon cloves, ground

Cook a yeast dough from the yeast dough ingredients.

For the filling, start by leisurely boiling the soaked dried fruit until soft, then add everything together with the nuts, raisins, etc. Pass through a meat grinder, add sugar, sprinkle with spices and sprinkle with cherry brandy. Mix everything well.

Roll out the well risen yeast dough and spread with the farce. Roll up the dough, brush with beaten egg and – after rising again – bake at a good medium heat (200 °C for 45 min).

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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