Pears with bacon and yeast dumpling

Ingredients for 4 servings:

• 8 pear(s) , (cooking pears)
• 1 tbsp anise
• 400 g flour
• 20 g butter
• ¼ liter of milk
• 1 tsp sugar
• 1 tsp salt
• 1 cube of yeast, fresh
• 4 bacon, smoked streaky, cooked sausages or smoked ribs
• 2 sausages (smoked cooked sausages)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Pears and Hüdel (yeast dumpling)

Wash, peel, and quarter the pears. Place them in a tall pot and add water. The pears should be at least 3/4 full. Sprinkle 1 tablespoon of aniseed over the pears. Sprinkle with striped bacon, cooked sausages, or smoked pork ribs, if desired. Place 400g of flour in a bowl, add fresh yeast, 1 teaspoon of sugar, and warm (but not hot) milk. Cover the bowl with a tea towel and leave in a warm place for about 1/2 hour. Then add 220g of warm butter and 1 teaspoon of salt and knead everything thoroughly. Return to a warm place until the dough has doubled in size. Shape the dough into a large ball. Place the yeast ball on top of the smoked bacon and smoked sausages (or smoked pork loin, if you prefer). Let everything simmer for about 50-60 minutes. Important: Never lift the lid during cooking, or the ball will collapse. After the cooking time, remove the yeast dumpling and meat from the pot. Thicken the pears with potato flour. Serve everything together.