Summary

Ingredients

• 50 pear (s)
• 1 can sugar beet syrup

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Instructions

1. A nice old recipe from the Eifel, where only dark yeast cakes are served for funerals. The cakes are called Birrebunnes and are simply unbeatable.
2. I prefer old pear varieties for the recipe, preferably the pears, which tend to stick to the tree due to lack of taste and moisture. The Countess of Paris is a great variety for this very old and very, very simple recipe that doesn`t do any work, you don`t have to core or peel the pears.
3. Simply wash the pears with their skins, dry them and place them on various baking racks (I always put 2 - 4 racks in the oven, but the more, the longer it takes to dry). Under no circumstances should you remove the stems to prevent the pears from leaking out in the oven. Put a deep, clean juice bowl with baking paper under the whole oven rack so that you can catch the pear juice that drips out.
4. Bake these pears in a convection oven at 150 ° C for approx. 4-5 hours, an hour longer is also not bad, with an oven clock this is very easy. They turn nice and brown and don`t actually look very attractive, but if you take a bite, you will quickly be taught better, the pears are sweet and wonderfully flavored! Then let the pears cool down in the oven overnight, don`t even let them dry out, but keep the moisture.
5. The next day, remove the stalks from all pears and simply process the pears in the Flotten Lotte like applesauce and mix with the dark pear juice from the juice bowl. Heat a can of sugar beet syrup (at least 450 g, but depending on your taste) (microwave approx. 40 seconds at 650 watts) and stir in.
6. The puree can be used wonderfully as a jam substitute or, even better, as a mixture for coating yeast cakes.