How to Make Classic Belgian Pear Syrup (Siroop de Liège)

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This recipe is based on the classic Siroop de Liège recipe by À la Mère de Famille. Before our pear syrup ever turned out right, it failed more than once. We tried recipes that reduced the whole fruit into oblivion. We tried sugar-free versions that promised magic. Each time, we ended up with something burnt, bitter, or just plain wrong. It was frustrating enough to almost quit. Then we found the book from À la Mère de Famille, one of the oldest confectioneries in Paris, and everything changed. Their method was clear, traditional, and refreshingly no-nonsense. We followed their technique, adjusted the proportions slightly to suit our kitchen and North American produce, and finally, success! If you want a no-nonsense, practical book of European sweets and preserves, we truly recommend it.

What is Siroop de Liège?

The first time most North Americans hear the words Belgian pear syrup, there’s confusion. Syrup? Made from pears? Isn’t syrup supposed to come from trees?

And yet, across Belgium, Siroop de Liège is as common as jam, honey, or butter. It’s spooned onto bread, paired with sharp cheese, brushed onto roasted meats, and yes, drizzled over waffles and pancakes. But make no mistake: this isn’t breakfast syrup. This is a true fruit reduction, built from pears, apples, sugar, and patience.

Siroop de Liège (Belgian pear syrup) is a thick, dark syrup made by slowly cooking down pears and apples until they are soft. The fruit is strained, the juice is reduced for hours, and what remains is something between syrup, molasses, and fruit spread.

Unlike jam:

• There is no gel structure
• No pectin of any kind
• No sugar – to very little sugar

Trying to describe Belgian pear syrup with one word is impossible. It’s:

• Sweet, but not candy-sweet
• Fruity, but not fresh-fruity
• Deep, dark, and slightly bittersweet
• Mildly tangy from the apples
• Almost molasses-like, without the bitterness

Think:

• Burnt caramel
• Christmas fruitcake
• Slow-roasted pears
• Dark honey
• Baked apples at the edge of caramelization

Tips & Tricks to Make Your Belgian Pear Syrup a Success

Use very ripe fruit. The riper your pears and apples, the deeper and sweeter your final Belgian pear syrup will taste.

Don’t rush the cooking. Slow simmering is where the magic happens. High heat will scorch the fruit instead of building flavor.

Use a heavy-bottomed pot. This helps prevent burning during the long reduction stage.

Strain without squeezing. Let gravity do the work. Pressing the pulp can make the syrup cloudy.

Be patient with thickness. The syrup thickens more as it cools. Stop cooking when it looks slightly thinner than your final goal.

Texture: When Is Siroop de Liège Done?

Finished Belgian pear syrup should:

• Slowly ribbon off a spoon
• Pool thickly
• Hold shape when spread
• Look glossy and dark

Troubleshooting Belgian Pear Syrup: Common Problems

• My syrup is too thin: This simply means it needs more time. Keep simmering it uncovered over low heat and check again every 10–15 minutes. Remember, it will also thicken more as it cools.
• It tastes too sweet: Because this is a fruit reduction, sweetness can vary by fruit. To rebalance, add a small splash of lemon juice and stir well.
• My syrup tastes bitter: This usually means it cooked too fast or scorched. Keep heat low and stir more near the end to prevent burning.
• My syrup is cloudy: This often happens if you press the pulp while straining. Next time, let gravity do the work for a clearer, glossier syrup.

How to Use This Pear Syrup?

In Belgium, Siroop de Liège is not locked into the “sweet-only” category. It is used in:

• Cheese boards, especially with maturity and hard cheeses.
• Charcuterie boards
• Glazes for duck, ham and rabbit
• Vinaigrettes
• Sauces, such as sauces for meatballs
• Dark bread spreads
• And yes, waffles

This wide flexibility is what makes Belgian pear syrup feel so modern, even though it’s centuries old.

Step by Step Instructions

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Pear-Apple Syrup – Homemade Siroop de Liège Recipe

Bring a piece of Belgium into your kitchen with this syrup (Syrup de Liege) recipe. With just pears, apples, a dash of sugar and a splash of water, you can create a fruit syrup that is so flavorful, you’d want to put it on everything.

Prep Time 10 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Idle Cook 1 hour hour

Yield: 3 x half-pint (8 oz. = 250 ml.) mason jars

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Ingredients

• 13 extra-large pears about 5 pounds or 2.3 kg
• 6 medium-to-large apples about 2.5 pounds or 1.1 kg
• 2 cups granulated sugar about 400 grams or 0.88 lbs
• 1 liter water about 4.2 cups or 1.1 quarts

Instructions

Prepare the Fruit:

• Wash and quarter pears and apples. No need to peel or core them! Place the chopped pears and apples into a large pot.

Cook the Fruit:

• Use a pot with a lid for this recipe. Add the water to the pot with the pears and apples.
• Bring the mixture to a boil over medium-high heat, then lower the heat to low. Cover with the lid and let it simmer for about 1 hour, or until the fruit is soft and starting to break down.

Strain:

• Once the fruit is soft, place a fine-mesh strainer lined with two layers of cheesecloth over a bowl or pot. Pour the fruit mixture into the strainer and let it sit. The liquid will slowly drip through. This may take up to 2.5 hours, and you might need to do it in batches.
• When done, the liquid should be smooth and ready for syrup-making. Discard the pulp.

Sweeten and Simmer:

• Pour the strained fruit liquid back into the pot and add the sugar. Stir until the sugar dissolves.
• Bring the mixture to a simmer over low heat, uncovered. Let it simmer for 2 to 3 hours, stirring occasionally, until the liquid thickens into a syrup.

Test the Consistency:

• To test the syrup, spoon a little onto a cold plate. Let it sit for a moment, and if it forms a thick, syrupy layer, it’s done. If it’s still too thin, continue simmering for an additional 20-30 minutes.

Cool and Store:

• Make sure you have hot sterilized jars before this step.
• Once thickened to your liking, remove the syrup from heat. Pour the syrup into sterilized bottles or jars. This syrup can be stored in the fridge for up to 2 month or can it for long term storage – refer to the canning table below for the processing times in your favorite atmospheric steam canner or water bath canner.

Learn how to prepare mason jars and lids for canning

Preserve Type Dessert | Syrup

Cuisine Belgian

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FAQ

Got more questions? Don’t be shy. Leave us a comment!

I’ve heard you don’t have to can Belgian Pear Syrup. Is It True?

Yes, and this surprises a lot of people. Because Belgian pear syrup is a fruit reduction, it has a high sugar and high acidity content and it keeps exceptionally well on its own. In other words, the very things that make it rich and concentrated also help preserve it naturally.

So, if you are making a small batch and plan to use it within 1 to 4 months, you do not need to can it. Instead, you can simply store it in a clean, airtight jar in the refrigerator.

However, if you want to store it long-term at room temperature, then proper canning is still the safest option.

Do I have to peel the pears?

Traditionally, no. The skins contribute to the deep color and flavor. If you prefer a lighter syrup, you may peel them, but you will lose some intensity.

Why are there apples in Belgian pear syrup? It says pear syrup after all.

The short answer, for structure, not flavor. Apples are added because they are naturally high in pectin and acid, which help the syrup thicken properly and give it that spoon-coating texture. Historically, this was a practical, traditional trick to ensure a stable, well-set syrup without relying on added thickeners and added pectin.