Klüten and Pears
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 1 cup water
- 1 teaspoon salt (heaped )
- flour
- 12 pear (s)
- Zucker or Natreen
- 1 stick cinnamon or cinnamon powder
- 1 tablespoon butter
- 1 ½ teaspoon salt
- water
Print Recipe
Pin Recipe Instructions
- Mix 3 eggs, 1 cup of water, 1 heaped teaspoon of salt and add enough flour to form a thick dough that is difficult to fall off the spoon. Leave.
- Peel and quarter the pears. Remove the core housing. Put in a large saucepan and cover with sugar water (or better still: use Natreen to sweeten it). Bring to the boil and simmer over a low flame for approx. 25 - 30 minutes. Then add 1 tablespoon of butter and 1 1/2 teaspoons of salt.
- Dip a tablespoon in the hot liquid from the pears and form dumplings from the dough that you have set aside, which should be elongated like the spoon. Let it slide into the hot pear water. Repeat this until the batter is used up. Boil once, then switch off. Put the lid on the pot and let the Klütten steep. They are done as soon as they all swim up. If necessary, add salt and sugar (or Natreen) to taste. Serve hot.
- This old recipe comes from my grandmother and is still a popular autumn dish with us as soon as the local pears are ripe.
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