Liège syrup

Sirop de Liège

What it is

Pears and apples boiled for hours until they reduce to a near-black paste, with no added sugar at all — the sweetness is entirely the fruit's. It has been made in the Pays de Herve since the seventeenth century and is eaten with cheese.

In the kitchen

Belgians put it with strong cheese and with rabbit. Treating it as a jam misses most of what it can do.

Goes with

Rabbit Blue cheese Pear Apple T65 bread flour Salted butter Onion Mustard

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