Although we opt for the commercial product for convenience, Liège syrup is in principle relatively easy to manufacture yourself. I have not tested it yet, but this recipe seems feasible to me. And, to my surprise, you do not need added sugars or other additives. Wash the fruit, remove the core, but do not peel it. Simmer for 4 hours on a low heat. Push the purée through a very fine sieve or wring into a cheesecloth to squeeze out as much juice as possible. Let the juice evaporate for 3 hours on low heat to a syrup that is firm and shiny. Store in jam jars.

Liège syrup

  

2 Kg apples 6 Kg pears
Already in the 17th century farmers in the farms of the Land van Herve made this famous syrup. The area was therefore dotted with numerous orchards full of apple and pear trees. From 1902 the product was commercialized.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Liège syrup

 

Although we opt for the commercial product for convenience, Liège syrup is in principle relatively easy to manufacture yourself. I have not tested it yet, but this recipe seems feasible to me. And, to my surprise, you do not need added sugars or other additives. Wash the fruit, remove the core, but do not peel it. Simmer for 4 hours on a low heat. Push the purée through a very fine sieve or wring into a cheesecloth to squeeze out as much juice as possible. Let the juice evaporate for 3 hours on low heat to a syrup that is firm and shiny. Store in jam jars.
2 Kg apples 6 Kg pears
Already in the 17th century farmers in the farms of the Land van Herve made this famous syrup. The area was therefore dotted with numerous orchards full of apple and pear trees. From 1902 the product was commercialized.
a recipe guide for the amateur chef Belgian Cuisine