Let me introduce you to a very traditionnal spread we find here in Belgium : Liege syrup. Liege syrup is a bit like apple butter : it is  produced by long, slow cooking of apples and pears with waterand sugar to a point where the sugar in the fruit caramelizes turning the syrup a deep brown.It takes 400 g of fresh fruit to produce 100 g of Liege syrup.

It is called “syrup”, but the texture is much thicker when at room temperature, and it gets liquid if reheated. Here is a pic to show you how delicious this looks : are you hungry yet? Then get yourself a jar and come back soon because I will present you a few original recipes you can cook with this little wonder!!

If you got your hands on Liege syrup but cannot wait, here are a few more usual ways to eat it. For a savory version, Liege syrup  pairs great with cheese..and here I find it is a must to serve some with any cheese platter, just as you would serve goat cheese with honey. And if you have more of a sweet tooth, then simply spread it on grilled bread for your breakfast, or on pancakes.