Cooking pears - recognizing and using

Cooking pears were a welcome and highly valued addition to the menu in earlier times. But how do I recognize the traditional varieties and how do I process 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 appreciated in the past as dried and cooking fruit. We want to revive this tradition and, in the morning, we will first walk with gastronomer and distiller August Kottmann along the neighboring fruit educational path in Gosbach to learn to recognize the individual varieties. After the lunch break, you will then watch head chef Andreas Kottmann as he processes the fruits on the stove and in the oven. Whether compote, puree, pear flour, dried fruit, dumplings, pastries, or pear coffee - the possibilities for use are numerous and delicious. After the work is done, we will enjoy a tasty regional meal together - guests are warmly welcome (for an additional fee). We wish you: Enjoy your meal! Included: Coffee & butter pretzel for greeting, small lunch at the inn, ingredients for the evening menu (drinks in the evening not included), recipe booklet for cooking at home. The course is part of the Bad Ditzenbach Fruit Week. A comprehensive variety exhibition, a variety identification seminar, and other offerings round off the theme week.