La raisinée: alchemy in a cauldron

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Raisinée – also known as vin cuit – is age-old culinary alchemy. For night after night in autumn, pear or apple juice is boiled down in large cauldrons over an open wood fire. The thickened juice was once a sugar substitute; now it is served with vanilla ice cream, meringues and crêpes, and forms the filling for exquisite cakes, such as the famous gâteau raisinée.

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