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author | Jayson <dukeEllington32@users.noreply.github.com> | 2021-03-29 08:49:37 -0400 |
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committer | GitHub <noreply@github.com> | 2021-03-29 08:49:37 -0400 |
commit | 4cd4cdeb4023a60266709c70eacd99b75e7df2f8 (patch) | |
tree | 17926f4d4662c4a3e497301632e449499bd68636 /src/belgian-pear-syrup.md | |
parent | 170cb52dd7769e9ab495274f5f42354beccfc3fb (diff) |
Add Collard Green recipe (#518)
Diffstat (limited to 'src/belgian-pear-syrup.md')
-rw-r--r-- | src/belgian-pear-syrup.md | 28 |
1 files changed, 14 insertions, 14 deletions
diff --git a/src/belgian-pear-syrup.md b/src/belgian-pear-syrup.md index c9829d6..9040426 100644 --- a/src/belgian-pear-syrup.md +++ b/src/belgian-pear-syrup.md @@ -7,9 +7,9 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes. ## Ingredients -- 7 pears (quality doesn't matter, you can argue that overripe pears are better because they have more suggar content) +- 7 pears (Quality doesn't matter; you can argue that overripe pears are better because they have more sugar 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) +- a small handfull of dates, raisins, dried apricots or prunes (optional — you can experiment with these; they can bring out some nice flavors.) - 150 grams sugar - 1 glass of water - find sieve or cheese cloth @@ -17,18 +17,18 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes. ## 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. +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 possible and let it all slowly stew for 3 hours, stirring every now and then. +5. At this point, you can boil your glass jars to sterilize them. Place the sterilized jars on a clean, dry towel. +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. +7. Quickly rinse the pot with water until clean and add the fruit liquid back. Place 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 half hours, your syrup should be nearly done. +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. +12. When you are happy with the viscosity, pour the syrup into your sterilized jars and immediately seal them. ## Contribution |