Mar 172013
 

Liege syrupSources : undejeunerdesoleil.com

Ingredients for 150g:
800g Comice pears
400g Golden apples

Wash and dice the apples and pears. Place them (skin included) in a thick-bottomed pot with 1 tbs water. Bring to a boil, then reduce heat and simmer gently for about 3 hours. The fruits must have softened a lot.
Place them into a cloth-lined sieve above a large bowl, recover all the juice by pressing the fruit well. Pour this juice into a clean pot, cook over low heat 2-3 hours (or even more, for the best caramelized results). The juice will thicken, turn into a dark and gelatinous syrup. It will thicken even more once it has cooled.
Pour into a small sterilised (either with boiling water or through 15 minutes in a 130°C oven) pot. Close the pot well, flip it onto its top to create a vacuum, and allow to cool. Then, store in a cool and dry place.
Once opened, will keep several days in the refrigerator.

Notes:
Taste seems close enough to the original. Difficult to caramelize sufficiently without risking burning the syrup. Try with greater quantities next time for better result.

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 Posted by at 16:00 UTC

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