Pear-Cranberry-Wähe

Name: Pear-Cranberry-Wähe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g Flour; 75 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 1/2 cube (21 g) fresh yeast; 40 g Butter or margarine; 100 ml Milk; 2-3 medium-sized pears; 200 g Schmand; 1 Egg yolk (size M); 2 packages Vanillin sugar; 10 g Cornstarch; 1 glass (212 ml) Cranberries in their own juice; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp flour for dusting and

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g Flour
75 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
1/2 cube (21 g) fresh yeast
40 g Butter or margarine
100 ml Milk
2-3 medium-sized pears
200 g Schmand
1 Egg yolk (size M)
2 packages Vanillin sugar
10 g Cornstarch
1 glass (212 ml) Cranberries in their own juice
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp flour for dusting and

Directions

1
Put flour, 30 g sugar, lemon zest and 1 egg into a mixing bowl. Mix yeast and 10 g sugar in a cup until the yeast is liquid. Melt the fat, add cold milk and add the lukewarm mixture together with the yeast to the flour in the bowl. Knead with the dough hooks of the hand mixer for 2-3 minutes. Dust the moist dough lightly with flour and let it rise covered in a warm place for about 30 minutes.
2
In the meantime peel, quarter and core the pears. Mix the sour cream, 2 eggs, egg yolk, 35 g sugar, vanillin sugar and cornstarch until smooth. Drain the cranberries. Grease an ovenproof dish (approx. 26 cm Ø) well and sprinkle with flour. Pour the dough onto a well floured work surface, knead lightly and press into the baking tin. Press the dough up at the edge. Spread pears on top and pour the icing evenly over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Shortly before serving, sprinkle with cranberries and dust with icing sugar.
3
Pour the dough onto a well floured work surface, knead lightly and press into the baking tin. Press the dough up at the edge. Spread pears on top and pour the icing evenly over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Shortly before serving, sprinkle with cranberries and dust with icing sugar. Serve hot or cold