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 Time10

Cook Time3 30

Idle Cook1

Course: Dessert, Syrup

Cuisine: Belgian

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

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.