Sirop de Liège

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.

Many syrup makers were historically found there, though today syrup makers are primarily concentrated in the Pays de Herve region in the northeast of the province.

[2] The area is rich in smaller producers including Charlier[3] in Henri-Chapelle, or Delvaux[4] in Horion-Hozémont.

Sauces with sirop de Liège are even used in the meat dishes boulets à la Liégeoise (meatballs) and lapin à la liégeoise [fr] (rabbit).