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diff --git a/content/belgian-pear-syrup.md b/content/belgian-pear-syrup.md new file mode 100644 index 0000000..fcc1b08 --- /dev/null +++ b/content/belgian-pear-syrup.md @@ -0,0 +1,39 @@ +--- +title: "Belgian pear syrup" +date: 2021-03-21 +tags: ['syrup', 'fruit', 'belgian'] +--- + +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. + +## Contribution + +- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` |