Apple and Pear Syrup

This is a dessert syrup, unlike Sirop de Liège, which contains pectin which jellifies it into a jam-like goo, we are just making a pure syrup. Perfect for adding into dishes and desserts. Makes 250ml.

Ingredients

• 1.4k Apples
• 1.2k Pears
• 700ml Water
• 1 tsp Tamarind Paste

Method

1. Cut the fruits into pieces, removing cores, etc.
2. Pop the fruit pieces into a blender, add some water and puree to death.
3. Place a strainer over a large (4-5 litre) bowl. Cover with a tea towel. Now load up the centre of the tea towel with as much of the fruit as possible. Twist the tea towel and strain out the fruit juices. Repeat until you have strained all of the juice. You should get around 2 to 2.5 litres of juice. Discard the pulp or recycle as animal feed.
4. Transfer to a medium size pot and place over high heat. Add Tamarind and mix well. Boil, stirring until reduced by half.
5. Off heat and allow to cool to room temperature.
6. Once cooled, place back on high heat again, reduce to 250ml.
7. Pop it into a jar and put it in the freezer for up to 3 months. It won't freeze solid so you can spoon it out as you need it.