Peggy, perhaps this recipe is similar to what you're after. It's from
_Breads of the World_ by Mariana Honig (Chelsea House / Berkley,
1977). Ms. Honig groups the recipes in her book by country and enters
this one under Switzerland.
- Ron
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 350F.
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.