As promised, I have been experimenting! And the first recipe I came up with for this Liege syrup is a savory one. There are touches of syrup here and there..and the dressing is made with it too. I had the idea of using apricots in the salad because I saw that there was also an apricot-added version of the Liege syrup so I figured it would be a good match, and it was!
– 10 very ripe apricots
– 2 goat cheeses to cook (I used Pelardon)
– A corn salad
– 2 slices of bread
– olive oil
– wine vinegar
– Liege syrup
1. Wash the salad and make sure there is no more earth in it..I think corn salad is the best, but also the most difficult to wash.
2. Prepare the dressing mixing 5 tbsp olive oil, 2 tbsp wine vinegar, 1 tbsp Liege syrup, salt & pepper
3. Slice the apricots in two. Heat a pan on low fire and put the apricot halves face down in the pan. Let cook for 2mn, regularly turning them so that they don’t burn.
4. Toast 2 slices of bread. Put 2 tsbsp of Liege syrup in a bowl and microwave for 10 seconds, just to make it a little more liquid.
5. In another hot pan, put the goat cheese on low fire until it starts melting. Don’t leave it too long or it will become liquid and you’ll never get it out that pan (personal experience).
3. Now you can dress the plates: put the salad first, top with dressing, add the roasted apricots on the side, and a toast with goat cheese on top. Then pour some Liege syrup in the apricot halves and on top of the warm melted cheese.
Yum, yum..don’t let it cool down, it’s better warm!
Bon appétit! Smaakelijk!
(“enjoy your food”, in French & Dutch, the two main languages spoken in Belgium)