A delicious syrup that can be eaten on bread and used in a multitude of recipes.
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 6 hours
- 7 pears (Quality doesn’t matter; you can argue that overripe pears are better because they have more sugar content.)
- 3 apples
- a small handful of dates, raisins, dried apricots or prunes (optional – you can experiment with these; they can bring out some nice flavors.)
- 150 grams sugar
- 1 glass of water
- find sieve or cheese cloth
- glass jar
- Wash the outside of the fruit with water and cut it in 8 medium sized pieces. You don’t have to core or deseed the fruit; everything can go in the pot.
- Place the fruit in a large pan with a thick bottom so you get even heat. I suggest you place the pears on the bottom, since they don’t burn as fast. Add the glass of water.
- If you are using them, add the dried fruits at this point.
- Put the heat as low as possible and let it all slowly stew for 3 hours, stirring every now and then.
- At this point, you can boil your glass jars to sterilize them. Place the sterilized jars on a clean, dry towel.
- When the fruit is done cooking for 3 hours, grab your sieve or cheese cloth, and place it over a bowl, run your fruit through it until you have extracted all the clear liquid. You can discard the pulp.
- Quickly rinse the pot with water until clean and add the fruit liquid back. Place back on the stove.
- Add the sugar. Add a bit less sugar if you also used dried fruits.
- Cook for another 2 hours. After that, stir every so often, Be careful with the stirring; if you stir too often, it might caramelize too quickly.
- After two to two and a half hours, your syrup should be nearly done.
- At this point, it’s up to you on how thick you want your syrup to be. A good way to test the viscosity is to drop a little bit on a cold plate or on your countertop to see how it is at room temperature.
- When you are happy with the viscosity, pour the syrup into your sterilized jars and immediately seal them.