Perhaps your new favorite bean dish:
A particularly classy way to combine apples and pears is ‘vin cuit’. This is a thick, brown syrup made from boiled down must. In the French-speaking part of Switzerland, ‘Vin cuit’ is still quite common. In Fribourg, only pear juice is used, in Vaud apple or pear juice, or both together.
Originally, grape juice was boiled down to two thirds. Vin cuit’ was used as a sugar substitute in hard times, in better times it was drawn under whipped cream. It tastes best on a simple cake.
Cook or buy short pastry, pre-bake in baking tray empty (weighted with apricot stones or beans) and cool. On top of each size, mix a glass of ‘vin cuit’ (or raisine, as they say the same way in Lausanne) with half a glass of cream and an egg in a baking bowl.
The mixture of the ingredients is a matter of taste. Some appreciate the acidity of the vin cuit and hold back on the cream, others like it sweet and add a little sugar.
In any case, the quantity should remain brown to dark brown.
Later spread on the pre-baked cake dough and bake in the heated oven at 200 degrees for about a quarter of an hour.
Vin cuit is available at markets in western Switzerland, for example in Vevey and Lausanne, or also at La Ferme in Lausanne, a store selling regional specialties. Vin cuit, or something similar, is known in central Switzerland as
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