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.
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.
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.
Liège syrup
taste and tradition
