Description
The Thomsin syrup 250 g is an artisanal pear and apple syrup, cooked in copper vats by the Thomsin family syrup works in the Pays de Herve (Herve region). The small 250 g size is ideal for discovering this artisanal syrup, for a household of one or two, or for putting together a gift hamper of regional products.
Thomsin syrup 250 g: a copper-cooked syrup
This pear and apple syrup is made entirely by hand. During cooking, the sugar in the fruit caramelises, which gives Thomsin syrup an aroma all of its own that may vary slightly from one batch to the next.
Thomsin syrup 250 g: format and packaging
Packaging: 250 g glass jar with gold lid. Thomsin syrup 250 g should be kept closed, in a dry, temperate place; it does not need to go in the fridge, where it would become firmer and less easy to spread.
Other sizes
Hooked? Thomsin syrup is also available in a 450 g jar and a 900 g jar.
The Thomsin syrup works, family know-how since 1884
In the heart of the Pays de Herve, the Thomsin artisanal syrup works carries on the know-how behind authentic pear and apple syrup, better known as Sirop de Liège (Liège syrup). At Thomsin, syrup has been in the family since 1884: the method is handed down from father to son and adapts as techniques evolve. Even today it remains a seasonal activity, alongside the owner’s trade as a joiner.
In the workshop where Thomsin syrup 250 g is made
An early 20th-century hydraulic press, with a pressure of 400 kg/cm², gently extracts the juice from the apples and pears that have cooked all night. On either side, two wood- and coal-fired hearths hold the copper vats and their anti-overflow hoods. Pulleys are used to lift the syrup off the heat, and the “mahette”, a copper spatula as it is called in Walloon, is used to judge the consistency. The large copper ladle, the wooden bucket and the cooling tray have always been used.
Cooking that changes every day
One day’s cooking is not the same as the next: atmospheric pressure, wind direction or temperature influence the result of nearly 24 hours of preparation. The high cooking temperature, nearly 300°, caramelises the sugar in the fruit and gives the syrup its unique aroma.
How to use Thomsin syrup 250 g?
- At breakfast: on a slice of brown bread, a rusk, a crêpe or a waffle.
- With cheese: pear and apple syrup is traditionally served with Herve cheese, a typical pairing of the Pays de Herve.
- In cooking: it gives roundness to the sauce for boulets à la liégeoise (Liège-style meatballs; recipe in French), a carbonnade, a marinade or a vinaigrette.
- In baking: in a tart, gingerbread or plain yoghurt.
Thomsin syrup 250 g: frequently asked questions
Why can the taste vary?
Because the cooking is artisanal: according to the syrup works, atmospheric pressure, wind or temperature influence the result of each batch.
How should it be stored?
Close the jar tightly after use, store it away from heat and serve yourself with clean cutlery.
Compare with the other syrups in our range
At Chez Popol, each syrup maker has its own character. Nyssen artisanal syrup, from Aubel, is reduced over a high heat from cooked pears and apples, with no added sugar. Charlier artisanal syrup is cooked over a wood fire, with no added sugar, gelatine or pectin. Meurens Vrai Sirop de Liège, for its part, combines pears, apples and dates with added sugar.
Sirop de Liège, Aubel syrup or pear syrup?
These names refer to the same family of products: a thick, almost black syrup obtained by cooking fruit, pressing it and then slowly reducing the juice. People speak of Sirop de Liège in reference to the region, and of Aubel syrup or Pays de Herve syrup to refer to the local syrup makers. Each producer keeps its own recipe, choice of fruit and cooking method, which explains the differences in taste, colour and texture from one syrup to another.
Order your Thomsin syrup 250 g from Chez Popol
Delivery is free from €80 incl. VAT to Belgium, France, Germany, Luxembourg and the Netherlands. You can also collect your order from our shop in Petit-Rechain, rue de Battice 53.
