Fruits and their syrup
As I write these lines, we are finally in the summer, the holidays are approaching, and above all, the fruits are pouring onto the market stalls, if they are ripe, it's time to enjoy them to the full!
8,485 4.7/5 (16 reviews)
Keywords for this post:FruitSummerSyrupSugarCompoteJamLast modified on: July 24th 2019
Fruits and their syrup
You may be about to start making compotes, jams, or a bunch of other recipes based on cooked fruits, in which case you will probably find yourself mixing sugar and fruit at some point before cooking.
In this case, for a compote for example, you will probably add a little water to start the cooking. It's indicated in a lot of recipes, and you may be used to doing it that way, no worries, it's very classic. It works of course, but it's not great this addition of water : it will have to go away afterwards (longer cooking time) and it will make your fruits taste a little bit less spicy.
1) Prepare your fruits, cut them into small pieces, here rhubarb, put in the cooking pot.
2) Add the powdered sugar, mix briefly.
3) Wait, at least 2 hours, overnight if you want, let the sugar work and melt.
After this time, the syrup has started to form, you can see it by tilting the pan a little. It is pure fruit syrup, quite thick and tasty, the ideal texture to start your cooking which will be 100% fruit + sugar.
You can proceed like this with all fruits, for small ones and berries (cherries, blackcurrants, blackberries, raspberries, ...) no need to cut them but you will have to wait a little longer to see the syrup form.
To sum up: When cooking fruit, do not add water, just let the fruit syrup have time to form.
In this case, for a compote for example, you will probably add a little water to start the cooking. It's indicated in a lot of recipes, and you may be used to doing it that way, no worries, it's very classic. It works of course, but it's not great this addition of water : it will have to go away afterwards (longer cooking time) and it will make your fruits taste a little bit less spicy.
Can we do better?
Yes, much better, you have to play on the "syrup" effect between sugar and fruits. When you mix sugar and fruit together, the sugar, which is hygroscopic, pumps the water from the fruit with which it mixes to form a natural syrup. This syrup, as tasty as your fruit, is much better for the start of your future compote or jam.How to make it?
Very simple:1) Prepare your fruits, cut them into small pieces, here rhubarb, put in the cooking pot.
2) Add the powdered sugar, mix briefly.
3) Wait, at least 2 hours, overnight if you want, let the sugar work and melt.
After this time, the syrup has started to form, you can see it by tilting the pan a little. It is pure fruit syrup, quite thick and tasty, the ideal texture to start your cooking which will be 100% fruit + sugar.
You can proceed like this with all fruits, for small ones and berries (cherries, blackcurrants, blackberries, raspberries, ...) no need to cut them but you will have to wait a little longer to see the syrup form.
To sum up: When cooking fruit, do not add water, just let the fruit syrup have time to form.
Lasts posts
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20252,303
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20242,6745
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20243,1695
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20243,3185
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20243,2645
Other pages you may also like
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...February 9th 201911 K4.9
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...February 27th 201340 K4.3
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017127 K 14.1
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...May 31th 201720 K5
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?February 28th 201840 K4.3
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.