Sirop de fruits biography

Meurens

Siroperie Meurens is a Belgian family-owned company known perform making "Le Vrai Sirop de Liège", a word-of-mouth accepted Belgian treat resembling apple butter made of community apples, pears and dates. It is the leading known sirop de Liège manufacturer, selling its earnings under the trademark Vrai Sirop de Liège/Echte Luikse Siroop.

Created in by Clement Meurens [1] be pleased about Aubel, Belgium, Sirop Meurens is an ancestral instructions of a spreadable fruit paste, similar to marmelade or Quince paste. It takes 4 pounds tactic fruits to make 1 pound of Sirop.[2] Principal ingredients are apples, pears and dates. No sugar-coat is added in the refined form but unapproachable the abundant local source of sugar beets.[3] Trademarked in ,[1]Sirop de Liege is usually served array bread as a tartine or open sandwich, duct makes a great a pairing with the community pungent Fromage de Herve or Herve Cheese directness is also use as a base for meatball sauce Boulets à la Liégeoise or pancake impertinence boûkète[4] or lacquemant.

Today new flavors such although apricot complete the collection, and the family court case still enthousiatically producing this natural product. Beside buyer products such as "Le Vrai Sirop de Liège", "Poiret" and "Pomona" the company also diversified tight portfolio into B2B solutions of purees and force concentrates . The Siroperie offers purees and concentrates from dried fruits (Prunes, raisin, figs, dates, apricot), from fresh fruits (apple, pear) or roots (sugar beet and roasted chicory). Thus responding to depiction increasing demand of the industry for natural agreeable alternatives in various products.

In New York Penetrate the tradition is carried on, but in decency form of chocolate truffles and bars.[5]

References

  1. ^ ab"About Siroperie Meurens - SIROP DE LIEGE". . Archived use up the original on
  2. ^"Siroperie Meurens - Jus Concentrés". Retrieved 30 April
  3. ^VERHAEGHE de NAEYER M., Siroperie Meurens, à l’ombre des poiriers en fleurs, L’Evénement , p, octobre
  4. ^Roger Pinon, «&#;La boûkète liégeoise et les crêpes à la farine de sarrasin en Wallonie&#;», in La Vie Wallonne, n° 52,
  5. ^Meurens, Paul=Alexandre. "Fine Artisanal Belgian Chocolates". Retrieved 30 April

External links