6 pear Williams peel and remove the core. Mash 3 pears and squeeze the juice through a towel.
1 tbsp. sugar melt in a pan, until it gets a golden-brown colour, add 1 tbsp. Pear Williams-Schnaps and flame the liquid. Add 3 tbsp. Pear Williams Vinegar let the mixture simmer for a while an d finally add the previously sqeezed fresh pear juice.
1/2 orange finely remove the skin. Cut 2 pears into small cubes and add to the pear sauce together with the orange peel. Also add 1/2 tsp. caraway seeds, 2 fresh bay leaves and 1/2 cinnamon stick Let the mixture simmer until the fruit chunks are soft, remove it from the stove and let it rest for 1 hour at room temperature.
After that remove the cinnamon stick, the bay leaves and the orange peel. Mash the remains with a mixer and pass through a sieve. Cut the remaining pear into small cubes and add them to the pear sauce.
2 sprigs marjoram remove leaves from the sprigs.
10 black olives remove the pits and cut into fine strips.
2 large potatoes peel and grate into long strips, mix with the olives and the marjoram and season with 1 dash salt and pepper
2 tbsp. Rapeseed Oil heat in a pan, add about half of the potato mixture (divided into 4 portions) and fry until they turn crispy.
200 g Taleggio Cheese cut into 4 portions of about 1 cm thickness and place them on top of the potato medaillons; sprinkle the remaining potato mixture on the medaillons, flip them over and fry until they are crispy on all sides.
Serve the cheese medaillons together with the pear sauce and spray Pear Williams Vinegar to your liking over it.