The Raisinée – also called Vin cuit – is ancient culinary alchemy: On an open wood fire, pear or apple juice is boiled in large kettles for nights on end until it becomes a thick syrup. In olden times, the thickened juice was used as a sugar substitute. Today it is served with vanilla ice cream, meringues and crêpes, and it is used as a filling for exquisite works of confectionary art, for example the famous Gâteau raisinée.
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