From cdc04ab4547da6fb91b6831fd2c7286925a2b39b Mon Sep 17 00:00:00 2001
From: yiusa <81030431+yiusa@users.noreply.github.com>
Date: Sun, 21 Mar 2021 18:28:54 +0100
Subject: [PATCH] Create belgian-pear-syrup.md (#353)

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+# Belgian pear syrup
+
+A delicious syrup that can be eaten on bread and used in a multitude of recipes.
+
+- ⏲️ Prep time: 30 min
+- 🍳Cook time: 6 hours
+
+## Ingredients
+
+- 7 pears (quality doesn't matter, you can argue that overripe pears are better because they have more suggar content)
+- 3 apples 
+- a small handfull of dates, raisins, dried appricots or prunes (optional, you can experiment with these they can bring some nice flavors)
+- 150 grams sugar
+- 1 glass of water
+- find sieve or cheese cloth
+- glass jar
+
+## Directions
+
+1. 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.
+2. 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.
+3. If you are using them add the dried fruits at this point.
+4. Put the heat as low as you can get it and let it all slowly stew for 3 hours, stiring every now and then.
+5. At this point you can boil your glass jars to sterilize them, place them on a clean, dry towel.
+6. When the fruit is done cooking for 3 hours grab your sieve or cleese 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.
+7. Quickly rins the pot with water so its clean and add the fruit liquid back, put back on the stove.
+8. Add the sugar, add a bit less sugar if you also used dried fruits.
+9. 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.
+10. After two to two and a halve hours your syrup should be nearly done 
+11. At this point its 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 your countertop to see how it is at room temperature.
+12. when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them.
+
+## Contribution
+
+Yiusa
+-eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80'
+
+;tags: syrup fruit belgian