2026 IIHF Ice Hockey World Championship 
This is a reduction of pear or sweet apple juice, cooked over a wood fire for several hours. It is made into pies, served with vanilla ice cream, pancakes and used in the preparation of Bénichon mustard.
Recipe:
For a 28 cm baking sheet
- 250g shortcrust pastry
- 230g sweetened condensed milk
- 460g full cream 35% milk fat
- 300g cooked wine
PREPARATION
Roll out the dough, place on a buttered baking sheet and bake in the oven at 180° for approx. 10 min. Dissolve 230g sweetened condensed milk, 460g cream and 300g cooked wine, mix well and pour over the tart base. Bake at 180° for 10 to 15 min. Remove the tart as soon as the first bubbles appear around the edge. Let stand and enjoy.
Produits du Terroir du Pays de Fribourg
Route de Chantemerle 41
1763 Granges-Paccot
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