Swiss Pears Recipes

10 TRADITIONAL SWISS DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Swiss dessert in 30 minutes or less!

EDNA LEWIS'S SPICED PEARS

Steps:

• In a large saucepan over medium heat, toast the cloves, shaking the pan, until they're very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
• Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
• Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn't completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
• Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer's directions.

BIRNBROT - SWISS PEAR BREAD

Steps:

• Dissolve the yeast in water, add one tsp flour and set aside in warm place for 10 minutes or so, until it is foamy and bubbly.
• Mix 1 cup flour, salt, sugar and softened butter in a mixer bowl. Add the yeast mixture and egg and mix thoroughly.
• Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes.
• Place in greased bowo, turning to coat top. Cover and let rise in warm place until doubled, about 1 hour.
• Prepare the filling while the dough is rising. In a small saucepan, bring the water to a boil.
• Add the fruit and the lemon juice to the water. Simmer over low heat, stirring frequently, for 10 minutes or until so tender that it can be mashed easily. Drain the fruit.
• Puree in a blender or food processor. Remove to a bowl and combine with the walnuts, lemon zest, cinnamon and nutmeg. Mix thoroughly - this will be a thick mixture.
• Grease a large baking sheet. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 9 x 9 inch square.
• Spread the filling on the dough, leaving a 1-inch margin all around. Roll the dough jelly-roll style.
• Place on the grease baking sheet, seam side down, and let rise in a warm place, covered, until doubled, about 30 minutes.
• Brush with glaze and bake in preheated 350 deg F oven 30 to 40 minutes or until done. Cool on wire rack.

SWISS PEARS

Steps:

• Whip cream until thick, add sugar and continue to whip until thick.
• Drain pears well.
• Melt chocolate with reserved syrup.
• Put pears in a large bowl, a glass bowl makes a nice presentation.
• Cover pears with whipped cream.
• Cool chocolate mixture, then pour or spoon chocolate carefully over whipped cream.
• Chill well.