Sirop de Liège

Sirôp d’ Lîdje

Specialised

Apples, pears and sometimes dates cooked down for many hours WITHOUT ADDED SUGAR until they reduce to a near-black thick spread — the Pays de Herve made it as a way of keeping a whole orchard harvest. Eaten on bread, with Herve cheese in the classic local pairing, and used as the souring, sweetening backbone of boulets and of rabbit and game sauces.