Belgian pear syrup
A delicious syrup that can be eaten on bread and used in a multitude of recipes.
- Prep time: 30 minutes.
- Cook time: 6 hours.
- 7 pears (overripe pears are better, they have more sugar content).
- 3 apples.
- A small handful of dates, raisins, dried apricots or prunes (optional).
- 150 grams sugar.
- 1 glass of water.
- Find sieve or cheese cloth.
- Glass jar.
- Wash the outside of the fruit with water and cut it in 8 medium sized pieces, you don’t have to core or deseed the fruit everything can go in the pot.
- Place the fruit in a large pan with a thick bottom so you get even heat, i suggest you place the pears on the bottom since they don’t burn as fast, add the glass of water.
- If you are using them add the dried fruits at this point.
- Put the heat as low as you can get it and let it all slowly stew for 3 hours, stirring every now and then.
- At this point you can boil your glass jars to sterilize them, place them on a clean, dry towel.
- When the fruit is done cooking for 3 hours grab your sieve or cleese cloth and place it over a bowl, run your fruit through it until you have extracted all the clear liquid, you can discard the pulp.
- Quickly rinse the pot with water so its clean and add the fruit liquid back, put back on the stove.
- Add the sugar, add a bit less sugar if you also used dried fruits.
- Cook for another 2 hours, after that stir every so often, Be careful with the stirring if you stir too often it might caramelize too quickly.
- After two to two and a halve hours your syrup should be nearly done
- At this point its up to you on how thick you want your syrup to be, a good way to test the viscosity is to drop a little bit on a cold plate or your countertop to see how it is at room temperature.
- when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them.
Recipe tags: syrup fruit belgian