Chemistry:Birnenhonig

Short description: Syrup made from pear juice

Birnenhonig

Alternative names	Sirop de Liège (Belgium), pear butter (North America)
Type	Spread
Place of origin	Switzerland
Main ingredients	Pears
Cookbook: Birnenhonig

Birnenhonig (German: pear honey) is a syrup made from pears in central Switzerland . In North America it is known as Pear Butter. It is very similar to the Belgian spread sirop de Liège.

Production

The pears are boiled and then pressed to obtain juice. The liquid is then heated for six to seven hours. The end product is sweet, opaque, creamy, dark brown and is consumed as a spread on bread or as a main ingredient for Luzerner Lebkuchen, a type of gingerbread. During the Second World War, milk with Birnenhonig was often consumed as an alternative to milky coffee because of the scarcity of coffee.

See also

• Apple butter
• List of spreads
• Sirop de Liège