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Sirop De Liège
A dark Belgian syrup of concentrated apple and pear juice, boiled down in the Liège region until it is nearly black and spreadable.
Origin
A speciality of the Liège countryside.
Flavour
Deep, fruity, and bitter-sweet, less sugary than a boiled-sugar syrup.
How to use it
Spread it on bread, or cook it into a sauce for meatballs.
Storage
The jar keeps at room temperature, capped.
Recipes using it
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