Birnenhonig
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Birnenhonig () 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.
In the Vinony graph
Within Vinony's link graph, Birnenhonig is referenced by 3 other articles, and connects out to Pyrus, Switzerland and Belgium.
Vinony files it under Preserved fruit, Spreads (food) and Sugar substitutes.
Its subject is documented across 12 Wikipedia language editions.
Key facts
- Prepared food.name
- Birnenhonig
- Prepared food.name_lang
- de
- Prepared food.name_italics
- true
- Prepared food.alternate_name
- Sirop de Liège (Belgium), pear butter (North America)
- Prepared food.country
- Switzerland
- Prepared food.type
- Spread
- Prepared food.main_ingredient
- Pears
via Wikipedia infobox
Wikidata facts
- Subclass of
- spread
- Country of origin
- Switzerland
- Material used
- pear
- Image
- Lebkuchen.JPG
Show 2 more facts
- Commons category
- Birnenhonig
- fabrication method
- reduction
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
4 sectionsContents
- Production
- See also
- References
- External links
Birnenhonig () 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.
Excerpted from Wikipedia’s “Birnenhonig” article, available under the CC BY-SA 4.0 licence.