diff options
| -rw-r--r-- | src/belgian-pear-syrup.md | 38 |
1 files changed, 38 insertions, 0 deletions
diff --git a/src/belgian-pear-syrup.md b/src/belgian-pear-syrup.md new file mode 100644 index 000000000..fd456022c --- /dev/null +++ b/src/belgian-pear-syrup.md @@ -0,0 +1,38 @@ +# Belgian pear syrup + +A delicious syrup that can be eaten on bread and used in a multitude of recipes. + +- ⏲️ Prep time: 30 min +- 🍳Cook time: 6 hours + +## Ingredients + +- 7 pears (quality doesn't matter, you can argue that overripe pears are better because they have more suggar content) +- 3 apples +- a small handfull of dates, raisins, dried appricots or prunes (optional, you can experiment with these they can bring some nice flavors) +- 150 grams sugar +- 1 glass of water +- find sieve or cheese cloth +- glass jar + +## Directions + +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. +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. +3. If you are using them add the dried fruits at this point. +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. +5. At this point you can boil your glass jars to sterilize them, place them on a clean, dry towel. +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. +7. Quickly rins the pot with water so its clean and add the fruit liquid back, put back on the stove. +8. Add the sugar, add a bit less sugar if you also used dried fruits. +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. +10. After two to two and a halve hours your syrup should be nearly done +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. +12. when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them. + +## Contribution + +Yiusa +-eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80' + +;tags: syrup fruit belgian |