Your food diary use the fatsecret food diary to track your diet. Apple and pear juices are used, and date or other fruit juices can be used as well. Neither jelly nor jam nor marmalade, syrup true liege is a unique recipe high in fruits developed in 1937 with apples, pears, dates. Youll put this herby, spicy peruvian green sauce on everything. Like most industies, syrup factory has its origins in traditional craft. We had previously experimented and come up with a very authentic reduction of pear and apple juice with candied dates and a few spices. On obtient ainsi, apres plusieurs heures, une pate brune tres foncee, legerement translucide. During high season, from mid september to early december, we use 150 to 200 tons of fruit a day. The only downside is that it takes about four hours to reduce the juice to syrup consistency. History teaches us that as early as the 17th century, many farmers from the herve region had a copper boiler and a press which they used to make syrup, thus enhancing the value of the apples and pears from their orchards. Toujours attache aux traditions, il a su conserver au sirop son onctuosite particuliere et sa saveur inegalable. Liege syrup is basically what we call apple butter, but instead of being made with just apples, it is made with pears as well resulting in a sweeter smoother flavor.
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