From e5fda5d50a9135c6573d10ed2aa5bc3bec86b7aa Mon Sep 17 00:00:00 2001 From: Roger Gonzalez Date: Wed, 8 Jun 2022 11:07:03 -0300 Subject: First steps towards montevideo.restaurant --- content/belgian-pear-syrup.md | 36 ------------------------------------ 1 file changed, 36 deletions(-) delete mode 100644 content/belgian-pear-syrup.md (limited to 'content/belgian-pear-syrup.md') diff --git a/content/belgian-pear-syrup.md b/content/belgian-pear-syrup.md deleted file mode 100644 index 8db2171..0000000 --- a/content/belgian-pear-syrup.md +++ /dev/null @@ -1,36 +0,0 @@ ---- -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. -- cgit v1.2.3