Appelstroop Applesyrup from Limburg | SWEET SPREAD!
Appelstroop Applesyrup from Limburg, also known as apple butter, is a sweet and thick spread made from apples. The Appelstroop is particularly associated with the Limburg region in the Netherlands and Belgium – like the local beers. Limburg is known for its apple orchards and traditional methods of making this syrup. In Limburg and Heuvelland it’s often referred to as “Limburgse appelstroop” or “Limburgse appel siroop”, emphasizing its regional origin. Our food editor Laura Swift from MAASTRICHT MAGAZINE ONLINE gives a sweet overview!
It is a traditional Dutch and Belgian food product and is also found in other European countries. To make appelstroop, apples are typically cooked down with sugar and sometimes spices until they become a thick, dark, and caramelized paste. The cooking process concentrates the flavors of the apples and gives the syrup its characteristic dark brown color.
Appelstroop Applesyrup from Limburg | The sweet topping and condiment
The Appelstroop is commonly used as a topping for bread, pancakes, and waffles. It can also be used as a sweetener in various recipes or as a condiment to accompany cheeses like Old MAASTRICHT, particularly in Dutch and Belgian cuisine. It has a rich, sweet, and slightly tart flavor, making it a popular choice for those who enjoy fruity spreads. Additionally, appelstroop is sometimes used as a natural sweetener in cooking and baking, as it adds a unique apple flavor and sweetness to dishes. See also Vlaai – pastry from Limburg!
Here are some common ways to use appelstroop:
Spread on Bread or Toast: One of the most common ways to enjoy appelstroop is as a spread on bread or toast, similar to how you would use jam or honey. Simply spread it on a slice of bread, and you have a sweet and fruity topping for your breakfast or snack.Pancake and Waffle Topping: Drizzle appelstroop over pancakes or waffles to add a delicious apple-flavored sweetness. You can also mix it with a little butter or yogurt for added richness.
Cheese Accompaniment: In Dutch and Belgian cuisine, appelstroop is often served alongside cheeses, especially mild and creamy varieties. The combination of sweet appelstroop and salty cheese creates a delightful contrast of flavors. Try it with gouda or Edam cheese or Old Maastricht.
Sweet for meat and cake!
Meat Glaze: Appelstroop can be used as a glaze for meats, particularly pork, like in local dish Zuurvlees. Brush it onto roasted or grilled pork chops or ribs during the last few minutes of cooking to create a sweet and sticky glaze. Glaze for Vegetables: Drizzle warmed appelstroop over roasted or steamed vegetables, such as carrots or Brussels sprouts, to add a touch of sweetness and flavor.
Marinades and Sauces: Incorporate appelstroop into marinades and sauces for meats, poultry, or seafood. It can add depth of flavor and a touch of sweetness to your dishes. Salad Dressing: Combine appelstroop with vinegar, olive oil, and seasonings to create a unique and flavorful salad dressing. It pairs well with salads that contain fruits or nuts.
Baking and Desserts: Use appelstroop as a sweetener in baked goods like muffins, cakes, and cookies. It can impart a lovely apple flavor to your desserts. Yogurt and Oatmeal: Swirl a spoonful of appelstroop into yogurt or oatmeal for a natural sweetener with a fruity kick. Smoothies: Add a spoonful of appelstroop to your smoothie for a natural sweetener and a hint of apple flavor.
Remember that appelstroop is quite concentrated and can be quite sweet, so start with small amounts and adjust to taste when using it in recipes like pepernoten for Sinterklaas. It’s a versatile ingredient that can add a unique twist to a variety of dishes, both sweet and savory. Try it as ingredient in Dutch dishes like stamppot or zuurvlees!
The oldest producer since 1903 of high quality Appelstroop is Cansius of Limburg – a perfect small gift to take home from Maastricht!
