Pear Pudding with Rabbit Ears (lard Biscuits) and Fruit Thaler

For the medieval pear pudding:

1. Core the pears, cut eighths and place in a saucepan with white wine and butter. Cook, about 5 to 10 minutes, until the pears are tender.
2. Beat the whole thing through a sieve and season with sugar and cinnamon. Then add the cream and put everything back into the saucepan.
3. Add the yolks and let thicken with constant stirring over low heat (add gelatine if necessary).
4. Fill the pear pudding into small bowls and chill.

For the rabbit ears:

1. Dissolve the yeast in lukewarm milk and a little sugar. Put the flour in a bowl and make a well in the middle. Add the yeast-milk mixture. Gradually add the warmed butter, eggs, salt and sugar while kneading. Knead everything well until the dough loosens from the bowl with bubbles.
2. Cover and let the dough rise in a warm place for 30 minutes until it has twice its volume.
3. Roll out as thick as a thumb on a floured work surface. Cut diamonds (5-6 cm) and let rise for another 30 minutes.
4. Bake in hot fat and drain on kitchen paper.

For the fruit thalers:

1. Heat the butter, sugar and vanilla sugar in the pan. When the mixture is lightly brown, add the cream. Simmer gently until the mixture is viscous.
2. Add the fruits and oat flakes (alternatively, almond slivers) and place small heaps on a baking sheet lined with baking paper. Leave it at a distance between the piles, they run out a little. Bake for about 15 minutes.
3. Take the tray out of the oven and, while the piles are still hot, shape them into thalers. When they are cold, decorate with couverture.