Sirop De Liège

Chop the pears and apples, leaving enough peel to add body and color.

Simmer the fruit with dates, a splash of liquid, cinnamon, lemon juice, and salt until collapsed.

Press the fruit through a mill or fine sieve to make a smooth puree.

Return the puree to the pan and cook slowly, stirring often, until thick, dark, and shiny.

Spoon into clean jars and cool before serving with bread or cheese.