Mar 172013

Liege syrupSources :

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.

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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