Raclette with Walnut-Dried Pear Crumble Topping and Bacon Crumbs

01. November 2016

Mini-Raclette: For 4 persons

Preparation time: 40 minutes
Cooking time: 30 minutes
(for 4 persons we recommend 2 Mini-raclette sets)


  • 800 g raclette cheese (approx. 200 g / person)
  • 30 g walnuts, coarsely chopped
  • 20 g dried pears, chopped
  • 20 g pear schnapps
  • 1 tbsp parsley, chopped finely
  • Grated lemon rind from ½ organic lemon
  • Salt, freshly ground pepper


Marinate dried pears in the schnapps for 20 minutes.

Roast chopped walnuts in a non-stick frying pan without oil until light brown and allow to cool.

Mix together with all the other ingredients and season to taste with salt and freshly ground pepper.

Ingredients bacon crumbs

  • 100 g sliced bacon


Cut bacon into fine strips. Pre-heat oven to 120°C.

Place bacon on a baking sheet with baking parchment and cook until crispy in the oven.

Allow to cool and then process until powder results in a food processor or with pestle and mortar.

Melt raclette cheese in the grill shovel, sprinkle with crumble topping and bacon crumbs, then slide onto plates.



Distribute melted raclette cheese on pre-cooked veal schnitzels.

If children are eating with you, the pear schnapps can easily be left out.

Rudolf Lehmann

Raclette with Walnut-Dried Pear Crumble Topping and Bacon Crumbs

* incl. VAT, plus shipping