Introducing Liege syrup

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.




3 thoughts on “Introducing Liege syrup

  1. Oh, I just came back from my first trip to Belgium, where I ate Sirop de Liege on my crepes every morning. This is exactly the container I recognize… hopefully I can find some around here, and if not… guess I’m making some!


  2. Pingback: Autumn Granola – Liege syrup, cranberries, apricots, pumpkin seeds and dark chocolate | Kick-Ass Cooking

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