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A purée/dressing made in Switzerland (it's a speciality of the cantons of Fribourg and Vaud) - and is made from gently-reducing the juice of apples or pears or apples and pears, until the liquid is very dark brown.

It's then used mixed with eggs to make a fruit tart, as a dressing for vegetables (particularly potatoes) and more recently - ice cream.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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