Sirop de liège (french for liège syrup, luikse siroop in flemish) is a belgian jam or jelly-like spread. apple and pear are principally used, often with dates: other fruit such as apricot can be used as well. sugar and other sweeteners are not normally needed. cored fruit is cooked slowly until it falls apart, releasing the pectin from the skin. the compote is then pushed through a passoir, removing the skin, and breaking the fruit into mush. it is then reduced by slow cooking over several hours until the pectin sets, in the same way jam is, then tested by dropping a test piece into cold water. typically, 6–8 kg of fruit produce 1 kg of syrup. sirop de liège, as its name would suggest, co...

Source: Wikipedia