Birnenhonig
| Alternative names | Sirop de Liège (Belgium), pear butter (North America) |
|---|---|
| Type | Spread |
| Place of origin | Switzerland |
| Main ingredients | Pears |
 Cookbook: Birnenhonig  Media: Birnenhonig | |
Birnenhonig (German: lit. pear honey) is a syrup made from pears in central Switzerland. In North America it is known as Pear Butter. It is very similar to the Belgian spread sirop de Liège.
Production
The pears are boiled and then pressed to obtain juice. The liquid is then heated for six to seven hours. The end product is sweet, opaque, creamy, dark brown and is consumed as a spread on bread or as a main ingredient for Luzerner Lebkuchen, a type of gingerbread. During the Second World War, milk with Birnenhonig was often consumed as an alternative to milky coffee because of the scarcity of coffee.
See also
References
- "Birnenhonig / Concentré de jus de poires". Kulinarisches Erbe der Schweiz (in German). Verein Kulinarisches Erbe der Schweiz.
This article is issued from Wikipedia - version of the 10/1/2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.