Although for the sake of convenience, we opt for the
commercial product, Liège syrup is, in principle, fairly easy to
make yourself. I have not tested it yet, but this little recipe
seems feasible to me. And, to my surprise, you do not need
any added sugars or other additives.
Wash the fruit, remove the core, but do not peel it. Leave to
simmer for 4 hours on a low heat. Press the purée through a
very fine sieve or wring out in a cheesecloth to squeeze out as
much juice as possible. Leave the juice to evaporate for 3
hours on a low heat until it becomes a syrup, which is firm and
shiny. Store in jam jars.
Liège syrup
2 Kg apples
6 Kg pears
Already in the 17th century farmers in the farms of the
Land van Herve made this famous syrup.
The area was therefore dotted with numerous orchards full
of apple and pear trees. From 1902 the product was
commercialized.