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I've come accross other articles on English Wikipedia that seem to be decribing the same basic recipe here, although there are of course regional variations. Apple butter (which is very focused on the American version) and Fruit butter. I think it would be better to create one article that's actually more than a stub, rather than a bunch of very similar foods that don't get more than a few lines. The same basic technique of cooking the fruit until it is very dark and concentrated would be a more solid page, with all the different variations in cooking and fruit type such as appelstroop and Sirop de Liège on that page. I'm going to bring this to the food wikiproject's attention, to get some feedback on how to proceed. I'd be happy to work on this. Nihola (talk) 01:56, 7 August 2010 (UTC)[reply]
