Experience an authentic slice of Fribourg's rich culinary heritage: the making of the delicious "vin cuit"
From noon on Friday to late afternoon on Sunday, you can watch how "vin cuit" (pear molasses) is made. This rich fruit syrup is a multipurpose cooking ingredient. It is used as a filling for tarts, as a topping for meringues, as a flavouring in chocolate truffles and is a key component in another Fribourg speciality, the Bénichon mustard, a sweet and savoury jam that is traditionally eaten during the "Bénichon".
Although there will be lots of events and entertainment during this weekend, the making of the "vin cuit" is the real star of the show. For three days and two nights, 4000 litres of juice pressed from some 5,500 kg of pears will be simmered gently over a wood fire, just like it has been done for centuries. You will also have the chance to taste the "vin cuit" and buy a jar to enjoy it at home.
This year "vin cuit" will be made, but there will not be a cantine and other animations. There will be a bar.