37 lines
2.1 KiB
Markdown
37 lines
2.1 KiB
Markdown
---
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title: "Belgian pear syrup"
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date: 2021-03-21
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tags: ['syrup', 'fruit', 'belgian']
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author: yiusa
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---
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A delicious syrup that can be eaten on bread and used in a multitude of recipes.
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- ⏲️ Prep time: 30 min
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- 🍳 Cook time: 6 hours
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## Ingredients
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- 7 pears (Quality doesn't matter; you can argue that overripe pears are better because they have more sugar content.)
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- 3 apples
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- a small handful of dates, raisins, dried apricots or prunes (optional -- you can experiment with these; they can bring out some nice flavors.)
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- 150 grams sugar
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- 1 glass of water
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- find sieve or cheese cloth
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- glass jar
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## Directions
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1. 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.
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2. 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.
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3. If you are using them, add the dried fruits at this point.
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4. Put the heat as low as possible and let it all slowly stew for 3 hours, stirring every now and then.
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5. At this point, you can boil your glass jars to sterilize them. Place the sterilized jars on a clean, dry towel.
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6. When the fruit is done cooking for 3 hours, grab your sieve or cheese 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.
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7. Quickly rinse the pot with water until clean and add the fruit liquid back. Place back on the stove.
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8. Add the sugar. Add a bit less sugar if you also used dried fruits.
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9. 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.
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10. After two to two and a half hours, your syrup should be nearly done.
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11. At this point, it's 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 on your countertop to see how it is at room temperature.
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12. When you are happy with the viscosity, pour the syrup into your sterilized jars and immediately seal them.
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