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38 lines
2.1 KiB
Markdown
38 lines
2.1 KiB
Markdown
# Belgian pear syrup
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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 suggar content)
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- 3 apples
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- a small handfull of dates, raisins, dried appricots or prunes (optional, you can experiment with these they can bring 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 you can get it and let it all slowly stew for 3 hours, stiring every now and then.
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5. At this point you can boil your glass jars to sterilize them, place them on a clean, dry towel.
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6. 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.
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7. Quickly rins the pot with water so its clean and add the fruit liquid back, put 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 halve hours your syrup should be nearly done
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11. 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.
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12. when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them.
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## Contribution
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- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
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;tags: syrup fruit belgian
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