Slowly Cook the pears in water, covered, during 30 minutes. Drain pears, Save the cooking water. Cut pears into pieces, Plums, figs, the candied lemon and orange peel and nuts.
Mix with raisins, the sultanas, sugar, spices and liquor of PEAR and let stand covered. Sift the flour in a dish, make a hole in the Center, and stir in the crumbled with a little sugar pressed yeast, flour and PEAR juice.
Leave to ferment the prior mass covered during 15 minutes. Add the fruit to the previous mass, work all together and leave to ferment again during 15 minutes.
Form four oval dough breads. Extend to each 250 g of bread dough. Smoothing the loaves of yeast with water and wrap them with bread dough. Give water at the edges and tighten securely.
Brush a baking with margarine, place the loaves, smooth the surface with water and leave to ferment for 15 minutes. Heat oven to 190 degrees. Bake the breads one by one in the lower part during 60 minutes.
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