Sirop de Liège

Sirop de Liège is a cherished Belgian spread resembling jam or jelly, made by boiling down fruit juices—primarily apple and pear, sometimes with additional fruits. This process converts the juices into a soft, brown, translucent paste. It originates from the Liège region, particularly the province of Liège and the Land of Herve. One of the renowned producers is Meurens, located in Aubel.

This delectable spread is a staple in Belgian kitchens. It is commonly enjoyed on bread, often paired with cheeses such as Herve or maquée. However, its versatility extends beyond this! Sirop de Liège makes an excellent topping for pancakes and waffles and serves as a key ingredient in various dishes, including cooked pear desserts, meatballs, and even rabbit recipes.

Consider Sirop de Liège a cousin to apple butter, but with the addition of pears and sometimes other fruits. Although it shares similarities with spreads like Dutch Appelstroop, Swiss Birnenhonig, Jersey's Nièr beurre, and Swiss Vin cuit, Sirop de Liège has its own distinctive flavor and versatility. This unique taste makes it an integral part of Belgian culinary traditions, suitable for both sweet and savory dishes.