Kletzenbrot

Soak the pears in water, chop all fruits and nuts, mix with pear brandy and gingerbread spices and marinate for 24 hours. Beat the eggs with honey for about 5 minutes until foamy (the mixture becomes fine) and stir into the fruit. Finally, stir in the sifted flour with a rubber spatula or wooden spoon. Form 2 round or oblong loaves from this rather soft mixture and place them on a baking pan lined with baking parchment. Brush with well beaten egg, cover with almonds and bake in a preheated oven at 160 °C for 60-75 minutes.

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