It is neither jelly, nor jam, nor marmalade. Approximately 4 kilos of fresh fruit are used to produce 1 kilo of Du Vrai Sirop de Liège. This traditional Belgian specialty developed in the late 19th century is commonly known as Sirop de Liege. This syrup is made from slowly cooked apples, pears and dates and is denser and more concentrated than jams and jellies. Great on bread or as an accompaniment to cheese platters.
How to use it….
- Deliciously simple on a slice of toasted bread at any time of the day
- Accompanying a cheese platter
- In many culinary creations like marinades, sauces, dressing, salads and desserts.
- On pancakes, waffles or crêpes.
Double-Up Recipe for September: Cûtès Peûres
500ml water 2 tbsp. Liège syrup ¼ cup brown sugar 6 fresh pears, peeled – stem on 1 tsp. ground cinnamon 1 tbsp. butter
Preheat the oven to 1350°F.
Place the whole, peeled pears in a buttered baking dish, deep enough to hold the pears and all of the syrup. Put the Liège syrup, brown sugar & cinnamon, with water, in a small sauce pan. Bring to the boil, allow to dissolve, then simmer for 5 minutes to create a syrup. Pour that syrup onto the pears and bake for about 1 hour.
Baste the pears with the syrup regularly during baking. If you are using small pears, you may need to adjust your baking time. To check if they’re baked, stick a small knife into the middle of one pear. The pear’s flesh must begin to melt.
Remove them from the oven to cool slightly. Serve the pears warm drizzled with sauce, with a scoop of ice cream or whipped cream.