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Diffstat (limited to 'src/belgian-pear-syrup.md')
| -rw-r--r-- | src/belgian-pear-syrup.md | 9 |
1 files changed, 4 insertions, 5 deletions
diff --git a/src/belgian-pear-syrup.md b/src/belgian-pear-syrup.md index fd45602..fee663a 100644 --- a/src/belgian-pear-syrup.md +++ b/src/belgian-pear-syrup.md @@ -8,7 +8,7 @@ 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) -- 3 apples +- 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 @@ -26,13 +26,12 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes. 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 +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' +- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` -;tags: syrup fruit belgian +;tags: syrup fruit belgian |