This Swiss braise is mix of apple, pear, potato, onions, and speck or slab bacon, and is finished with a touch of cream. Traditionally in the canton of Aargau, it’s served with all sorts of veal and game dishes, but it pairs well with chicken and pork.
Served throughout German-speaking Switzerland with all sorts of veal and game dishes, this hearty braise would be most often made with the mellow, beech-wood-smoked bacon known as geräucherter speck. Of course, versions of the dish vary from region to region, but since Switzerland boasts such superior apple varieties as Zapfenapfel and Grossmutterapfel, and such luscious pears as the brown-skinned Kaiser Alexander and small Eierbirnli, it’s not unusual for cooks to combine both fruits, as in this classic recipe. Speck is available in all of our German markets and delis (and in some upscale food shops), but if you must substitute slab bacon, just make sure that it’s double-smoked. Originally published December 7, 2009.–James Villas
Pairing Pork and Fruit
Yes! Bacon and fruit. It might seem an odd concept at first, but you’ll be hooked on one mouthful of this salty-sweet braise. The great news is, once you’re a convert, there are plenty of other ways to get your bacon-fruit fix. How about bread stuffing with bacon and apples? Or pork chops and pear chutney? And if those aren’t hardcore enough for you, try some of the strong stuff – cheddar, bacon and apple grilled cheese. You’re welcome.
Swiss Apple, Pear, Potato, and Bacon Braise
- Quick Glance
- 30 M
- 1 H
- Makes 4 to 6 servings