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The Liege syrup
Liège syrup is syrup produced from cooking and reducing apple and/or pear juice. After several hours, a dark brown paste is produced, which is translucent when it is spread out.
Liège syrup can be used for spreading on bread, as an accompaniment to cheeses, such as Herve or Maquée cheese. The mixture of Maquée cheese and syrup is known as stron d’poye («chicken shit») in Walloon due to its colour. The syrup is also used to for the creation of sauces, boulets à la liégeoise, Liège rabbit and in the recipe for cûtès peûres (cooked pears).
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