Syrup of Liege

Left molasses resulting from juice cooking from apples and pears (sometimes, one adds dates). One obtains thus, after several hours a very dark brown paste, slightly translucent.

In the beginning, one found siroperies in all the area inhabitant of Li2ege. Currently, they all are concentrated in the Pays of Herve, in the east of the Province of Liege (Belgium). A very similar syrup is produced in Germany (in particular in the Eiffel) under the name of Birnenkraut or Apfelkraut, in Switzerland in the canton of Freiburg under the name of cooked wine and in the canton of Vaud it is named raisinée.

One uses syrup of Liege as paste to be pasted and in kitchen (Boulet with the inhabitant of Li2ege, Lapin with the inhabitant of Li2ege or with Fromage of Herve).

External bond

  • http://www.herve.be/nouveau/tourisme/fromage/sirop.htm

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