Raclette with home-preserved rosemary pears

01. November 2013

Mini-Raclette: For 4 persons

Preparation time: 20 Minuten
Cooking time: 60 minutes including marinating time
(for 4 persons we recommend 2 Mini-raclette sets)

Ingredients / Rosemary pears

  • 2 pears / 400 g e.g. Gute Louise, Alexander or Forelle
  • 50 g sugar
  • 10 cl white wine
  • 10 cl water
  • 20 g mustard, mild
  • 2 sprigs of rosemary, 8 cms in length
  • 3 tbsp Williams schnapps to perfume
  • Freshly ground salt & pepper

Preparatory work

  • Wash, peel and core pears and cut into approx. 5 mm cubes.


Caramelise sugar to light brown in pan, de-glaze with white wine & water, add mustard, bring to boiling point and season with freshly ground salt & pepper.

Then allow to simmer lightly until the sugar has dissolved. Add the diced pear and simmer until al dente, add the sprigs of rosemary, once again bring to boiling point, perfume with Williams pear schnapps, cover and allow to draw for 30 minutes on one side.

Then remove the rosemary, pluck, chop finely and place on one side. Separate diced pear from the liquid and place the Williams pear schnapps liquid on one side to cool.

Distribute the rosemary diced pear on the raclette cheese, if desired sprinkle a little chopped rosemary on top and allow the raclette cheese to melt to the consistency desired.


Enjoy the rosemary Williams pear schnapps liquid when cool. (If desired perfume more strongly with Williams pear schnapps)

Rudolf Lehmann

Raclette with home-preserved rosemary pears

* incl. VAT, plus shipping