Ingredients
Pear bread filling
water
sugar
dried pears, stems removed
dried figs
prunes
raisins
pear bread spice blend
kirsch 40% vol.
vanilla sugar
apricot spread
Production
Pear bread filling
Bring the water and sugar to a boil. Add the dried pears and simmer for 2–3 minutes. Then let stand in the fridge at 5°C for 15–18 hours.
Drain the syrup and set it aside.
Finely blend the drained pears with the remaining ingredients.
Adjust the filling to the desired consistency by adding some of the reserved syrup.
Storage
The filling can be prepared in advance and stored in reusable containers with lids at 2–5°C for 2–3 weeks. For longer storage, freeze at -18°C.
The pear bread filling will usually become firmer during storage. Before use, check the consistency and, if necessary, add a little water to achieve the desired spreadable consistency.
Notes
Prunes may be replaced with dried European plums. Depending on the firmness of the dried fruit, the prunes (or dried European plums) may be soaked overnight together with the dried pears.
Evaluation