Aargauer Schnitz und drunder (pear, bacon and potato stew)

Total time: 1hr 35m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 728 Kcal, 27g Protein, 69g Carbohydrates, 36g Fat


  • 3 tbsp sugar
  • 1 tbsp water
  • 150 g dried apple segments
  • 100 g dried pears or prunes
  • 5 dl meat bouillon
  • 800 g waxy potatoes, sliced
  • 500 g smoked boiled bacon, cut into slices approx. 2 cm wide
  • a little pepper
  • 0.5 tsp salt
  • 2 tbsp flat-leaf parsley, finely chopped

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  • Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until the sugar darkens to a hazelnut-brown caramel. Remove the pan from the heat. Add the dried fruit, mix well. Pour in the stock, add the bacon and bring to the boil. Reduce the heat, cover and cook over a low heat for approx. 45 mins., stirring occasionally. Add the potatoes and continue to simmer (uncovered) for approx. 25 mins. until the liquid becomes creamy. Season the dish, sprinkle with parsley before serving.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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