Gut the goose, rinse, rub dry and season inside with salt and season with pepper. Peel, quarter, core and dice the apples and pears. Cut the onion into thin rings and mix it with the fruit, season it more strongly with cinnamon, pepper and salt.
Put the stuffing in the goose form and close it. Later, the goose is dressed, i.e. the wings and legs are tightly stapled to the animal. Rub the goose prepared in this way with salt, freshly ground pepper, rubbed marjoram and freshly crushed thyme, place it breast down on a grill or in a roasting pan and put it in the preheated oven (E: 200 °C, G: level 3).
After 15 minutes, add water boiling to the height of two fingers and pierce the goose on the sides, hips, back and above the wings with a needle so that it loses fat.
Pour the fat over the goose several times during the roasting. After one hour turn the goose over and after 2-2 and a quarter hours turn the stove to high heat.
Brush the goose with the cold honey-water mixture and let it brown for about
5 min. brown, so it becomes crispy golden brown. Let the goose rest in the turned-off oven for about 10 more min. so that the meat juices can settle and set, remove and place on a carving board. Open the lid and remove the stuffing from the goose. Dressing.
Carve the goose.
Serve with “red cabbage
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