Maure Meinecke, maybe this is close to what you're looking for. It's
under Switzerland in _Breads of the World_ by Mariana Honig, copyright
1977.
"Birnenwecken
"Pear Bread
"Do not serve this bread fresh. It tastes best when it is a few days
old. You might experiment by using mixed dried fruit instead of just
dried pears.
"Yield: 1 large bread. Can be frozen.
"Dough:
"1 envelope yeast
"1/4 cup lukewarm water
"1/2 cup sugar
"1/2 cup milk
"1/2 stick butter
"1 tsp. salt
"1 egg, slightly beaten
"4 to 4 1/2 cups flour
"Filling:
"1 pound dried pears (about 4 cups)
"1 cup raisins
"1/2 cup chopped walnuts
"Grated rind and juice of 1 lemon
"1/2 tsp. nutmeg
"1/2 tsp. cinnamon
"3/4 cup sugar
"1/2 cup kirsch
"Preheat the oven to 350 degrees.
"Proof the yeast in the lukewarm water with the sugar.
"Scald the milk and stir in the butter to melt. Let stand until
lukewarm.
"Add the milk-and-butter to the yeast sponge; then add the salt and the
egg and stir in the flour, cup by cup.
"Place the dough on a lightly floured work surface and knead until
elastic and smooth but still soft. Place the dough in a large buttered
bowl, cover with a towel and let stand in a warm place for about 1 hour
or until doubled in bulk.
"Meanwhile, place the dried pears in a saucepan, cover with water and
bring to a boil; then lower the heat and simmer for about 20 minutes or
until the pears are softened.
"Pour the water off and put the pears and the raisins through the coarse
blade on a meat grinder, or blend in a blender.
"Stir in the walnuts, grated lemon rind and juice, the spices, sugar and
kirsch. Stir until you have a smooth paste.
"Now, with a rolling pin, roll out the dough on your work surface until
it is about 18" long on each side, forming a square. Spread the fruit
paste as evenly as you can on top and roll up, jelly-roll fashion.
"Place the roll on a buttered baking sheet, cover with a towel and let
stand in a warm place for about 1 hour or until doubled in size. Bake
until golden, about 45 to 50 minutes. Cool on a rack. Wait at least 1
day before slicing."
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