Eating & Drinking
Pear Bread from Lucerne
Local and tasty!
The sweet swiss temptation!
Ingredients
250 g puff pastry
1 free-range egg
Filling
450 g dried pears
150 g dried plums
50 g dried figs
100 g walnut kernels
50 g dried raisins
75 g sugar or concentrated pear juice
1 tbsp pear bread spice-mixture
50 ml kirsch or marc
Preparation
1. Soak all dried fruit over night in cold water, the following day cook for 30 minutes in same water. Strain through a sieve and remove stems and stones. Finely chop fruit.
2. Mix all ingredients.
3. Preheat oven to 180 °C.
4. Roll out puff pastry into a rectangle 26 cm x 43 cm. Spread out filling onto pastry, leaving 3 cm free around the edges. Roll up. Brush end of dough underneath with whisked egg white, press down edges. Place on a lined baking tray. Brush pear bread with egg yolk. Prick dough few times with a fork.
5. Bake Birewegge in the middle of oven at 180 °C for 30 to 40 minutes.
Zentralstrasse 5
6003 Luzern
Tel. +41 (0)41 227 17 17
Fax +41 (0)41 227 17 20
luzern@luzern.com
www.luzern.com
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