Recipe from the Viamala Fokus issue 4 / 2021.
Hirschlädali precision
The Hirschlädali offers numerous homemade products from its own farm. Whether it's sweet fallow deer yokes and creamy Munggafürzz for those with a sweet tooth, fine gourmet salsiz with Frevler bread for your rucksack or home-made meat loaf for a quick lunch - the Lädali in Sur begl is open around the clock for you.
Recipe to follow
| 500 g | Dried pears |
| 150 g | Dried figs |
| 150 g | Finely chop the prunes or damsons |
| 200 g | Tree nuts (or mixed nuts) |
| 8 TBSP. | Raisins |
| 2 TABLESPOONS | Pear bread spice |
| 1 TBSP. | Salt |
| 3 TBSP. | Add / mix sugar / raw sugar |
| 2 dl | Red wine |
| 1 dl | Pome fruit schnapps |
| 1 dl | Pour in the pear juice and leave to infuse overnight |
Prepare 1 portion of plaited dough from 500 g of plaited flour and knead ½ of the dough well into the mixture (tip: use a food processor to mix the mixture evenly).
Roll out the remaining dough very thinly. Shape the dried pear mixture into long loaves and place on the dough. Brush the dough with water and fold in. Brush the wrapped pear loaves with egg yolk and prick. Bake at 200°C for around 60 minutes.
| 2 dl | Whip the cream until stiff |
| 2 | Protein |
| 1 pinch | Beat the salt together until stiff |
| 2 | Egg yolk |
| 2 TABLESPOONS | Powdered sugar |
| 1 TBSP. | Raw sugar |
| 1 | Vanilla pods, stir in the pulp |
| 2 TABLESPOONS | Pear bread seasoning |
| 1 | Lemon, grate in the zest |
Beat everything together until fluffy, adding a dash of red wine, Röteli or nut schnapps to taste. Mix the whipped cream, beaten egg whites and egg yolk mixture together well and carefully fold in small pieces of pear bread.
Freeze the Semifraid for around 4-5 hours (portion moulds) Serve the Semifraid with fresh pear bread - bler plascheir e belas festas!