for 16 pieces

Bacon and pears

160 g	diced bacon
2	red onions, finely chopped
2	pears, cut into approx. 1 cm cubes

Dough

250 g	zopf flour
200 g	cornmeal
50 g	fine polenta
1 ¼ tsp	salt
1 tsp	baking powder
1 tsp	sodium bicarbonate
80 g	butter, cut into pieces
2 ¾ dl	milk water (1/2 milk, 1/2 water)
2 tbsp	birnel (pear syrup)
1 tbsp	fine polenta
2 sprig	rosemary

How it's done

Bacon and pears

Without adding any oil, fry the bacon in a non-stick frying pan for approx. 2 mins. Add the onions, sauté for approx. 5 mins., stirring occasionally. Add the pears and continue to cook for approx. 2 mins. Remove the pan from the heat, allow to cool slightly.

Dough

In a bowl, mix the flour with all the other ingredients up to and including the bicarbonate of soda. Add the butter, milky water and pear syrup, mix and knead to form a soft, smooth dough. Knead in the bacon and pears, transfer to the prepared tin, press down slightly. Sprinkle with polenta and rosemary.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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