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+---
+title: "Belgian pear syrup"
+date: 2021-03-21
+tags: ['syrup', 'fruit', 'belgian']
+author: yiusa
+---
+
+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 sugar content.)
+- 3 apples
+- a small handful 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
+- 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 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.