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Poire à Botzi AOP Chutney

FRIBOURG REGION
Rte de la Glâne 107
1701 Fribourg

+41 26 407 70 20

www.fribourgregion.ch

A delicious accompaniment to the ragoût d’agneau (lamb stew) of the Bénichon meal, Poire à Botzi AOP is a typical Fribourg variety and also the first Swiss fruit to benefit from an AOP label. It takes its name from the patois "botset", which means "bunch". This little pear, in fact, develops in clusters of up to five fruits, advises Michel Losey from Sévaz, like the well-informed professional he is.

Ingredients:

1 kg poires à Botzi AOP
100 g brown sugar
100 g sugar
70 g chopped onions
10 g grated ginger
50 g currants
140 g sherry vinegar
20 g tomato puree
6 g salt
1 cinnamon stick
1 stick of liquorice
2 cloves of garlic, chopped
100 g vin cuit

Method:
Peel and cut the pears, add the other ingredients and mix them well. Vacuum pack the mixture and leave to marinate overnight in the refrigerator. The next day, steam for approximately 2 hours. After having opened the pack and drained the juice from the pears, reduce the juice to a syrupy consistency. Finally add the pears and finish cooking.

Source:
"Authentic", Pierre-André Ayer

FRIBOURG REGION
Rte de la Glâne 107
1701 Fribourg

+41 26 407 70 20

www.fribourgregion.ch

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