Cooking pears – recognizing and using them

In the past, cooking pears were a welcome and highly valued addition to the diet. But how can I recognize the traditional varieties and how do I prepare them? August and Andreas Kottmann will show you in this course. This course day is dedicated to the traditional old pear varieties of the region. They were highly valued in the past as dried and cooking fruit. We want to revive this tradition and will start the morning with restaurateur and distiller August Kottmann on the neighboring fruit trail in Gosbach, where we will learn to recognize the individual varieties. After the lunch break, you will then watch chef Andreas Kottmann as he prepares the fruit on the stove and in the oven. Whether compote, purée, pear flour, dried fruit, dumplings, doughnuts, or pear coffee—the possibilities are numerous and delicious. After the work is done, we will enjoy a delicious regional meal together—guests are welcome (for an additional fee). We wish you bon appétit! **Included:** Welcome coffee and butter pretzel, light lunch at the inn, ingredients for the evening menu (drinks not included in the evening), recipe booklet to try at home **The course is part of Bad Ditzenbach Fruit Week. An extensive variety exhibition, a variety identification seminar, and other activities round out the theme week.