Fruit Syrup
Ingredients
Directions
Prepare
Wash the fruit thoroughly, piece by piece.
Soak the fruit in water overnight.
Simmer and chill
In the morning, simmer the fruit in the water for 30 minutes.
Strain the mixture and chill before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dried peaches or apricots
- Supplies the fruit flavor and body of the syrup as it softens and releases its juices.
The step that matters
Soaking overnight. Dried fruit needs time to rehydrate before heating. Soaking softens the tissue so it releases flavor and sugars evenly during simmering, instead of leaving the syrup thin or unevenly flavored.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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