Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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raisiné (also called vin cuit, but that term may describe table wines made by reducing the must in order to strengthen and sweeten them), a speciality of two Swiss cantons, Vaud and Fribourg, made out of old varieties of apples or pears or a combination of both. In the countryside, it is a tradition to make raisiné every two years (the preferred varieties of pears or apples give a substantial harvest only every second year), after the fruit harvest in autumn. First the juice is extracted by squeezing and then put into a large copper cauldron and simmered for about 48 hours. As it has to be constantly stirred—to caramelize, but not burn—it provides the occasion for a social gathering in the evening. Each member of the party takes their turn in stirring the raisiné until it has reduced to a tenth; the remaining liquid is very dark brown, with a thick consistency. It can be kept for a long time, and eaten as a dressing for boiled potatoes, as they do in rural areas, or mixed with some cream and eggs and used to fill an open tart. Ice cream is also made with this product.