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|Alternative names||Sirop de Liège (Belgium), pear butter (North America)|
|Place of origin||Switzerland|
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.
- "Birnenhonig / Concentré de jus de poires". Kulinarisches Erbe der Schweiz (in German). Verein Kulinarisches Erbe der Schweiz.
- Media related to Birnenhonig at Wikimedia Commons
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