The Gruyères region is of course famous for its eponymous cheese, so we decided that this was the time to get a traditional Swiss fondue lunch. A hot pot of cheese was the perfect thing for sitting on a patio overlooking snow-capped mountains on this cool, clear day. Dessert brought us something less typical, though: A cake glazed with vin cuit, a sweet syrup made locally from slow-cooked pears or other fruit. Historically, this was the way the locals would sweeten their food, since sugar was unavailable or prohibitively costly. Along with this delicious dessert, we enjoyed a couple of glasses of “Grande Gruyères” liqueur, an herbal concoction with an emerald green color. We enjoyed it so much, in fact, that we bought a whole bottle at the shop next door, so we could continue enjoying it on returning to the States.