Poire à Botzi AOP Chutney

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.


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

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.




Weather forecastfor

Search and webcodes

This is your PERSONAL ASSISTANT: with only a few clicks you can put together your perfect stay in our region.

Whether you plan a trip to Paris or wish to visit Shanghai or Sydney next year – with our tailor-made suggestions for activities and accommodation suited to your profile you can be sure to make the best out of your stay!

Are you ready to define your main interests and to list the original experiences that you wish to experience in our region?

Whether you plan a romantic getaway or a memorable family vacation, whether you are a night owl or a morning lark – you will be thrilled by the accuracy of our suggestions.

Take a look at our additional and tailor-made suggestions around your destination, before you trace your itinerary on the map or on the proposal grid. They are synchronised in order to respond to your consultation preferences.