The blog of cooking-ez.com

Fruits and their syrup


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!
7,451 4.7/5 based on 16 reviews
Grade this page:

Last modified on: July 24th 2019

Keywords for this post:FruitSummerSyrupSugarCompoteJam
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.

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.

fruits coupés




2) Add the powdered sugar, mix briefly.

fruits avec sucre




3) Wait, at least 2 hours, overnight if you want, let the sugar work and melt.

fruits avec sucre fondu




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.

fruits avec leur sirop



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
Clean your mixer easily
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
1,4935 June 26th 2024
Preserving egg yolks
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
2,0165 June 18th 2024
Preservative oil, an asset for taste
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,1805 June 5th 2024
Don't throw away disposable piping bags
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,5675 May 28th 2024
Should asparagus really be cooked in bunches?
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
2,7225 May 22th 2024
Other pages you may also like
How to zest a fruit?
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...
41K3.8 November 5th 2013
Using stretch food film effectively
Using stretch food film effectively
Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to...
18K 14.9 May 12th 2018
The first breads of humanity?
The first breads of humanity?
I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.
9,3215 February 16th 2019
Should I believe my oven?
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .
28K4.6 July 4th 2011
Butter doesn't make you fat, unless you eat too much of it.
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...
38K4.5 March 26th 2012
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page