apple-pear syrup

Pajottenlander apple-pear syrup is made out of 50 % apples and 50 % pears, picked by hand in our own standard orchards.

For 1 kg of syrup we need not less than 7 kg of fruit.

Standard orchards produce fruits with increased biological resistance. Due to their diversity in terms of variety and aroma, they are highly suitable to be processed into delicious juices and fruit preparations.
The bloom and ripening periods for standard trees are longer than for half-standard trees. This results in an optimal ratio of fruit acid and fructose.

 

Production process

The fruit is cut into small pieces and is steamed in a large kettle for about 4 to 5 hours. A skimmer separates pulp and juice. Then the juice is thickened into a thick syrup with a brix of 70°. This is done in a three-stage-evaporator, a completely closed system.

The syrup is dark and has a slightly acidic taste. No sweetener is added.

Pajottenlander apple-pear syrup is particularly rich in iron.
Delicious on a sandwich, a slice of bread and butter, pancakes and desserts.

 

Recommended selling price

apple-pear syrup  300 g          € 3,45


download productspecifications: apple-pear syrup

foto_description
Nutritional values per 100 ml
Energy 1171 kJ/276 kcal
Fat <0,5 g
- of which saturates 0 g
Carbohydrate 65 g
- of which sugars (naturally occurring) 65 g
Protein 0,9 g
Salt (naturally occurring) 0,04 g
Potassium 402 mg (20%DRI*)
Iron 4 mg (29%DRI*)
*DRI = Daily Reference Intake
fruitpurees
Biolicious 2016
Land Grabbing, Kurt Langbein