fruit-based reductions and syrups

Step 1

At medium heat, in a pan, pour in the fruit-based product and sugar. For every one cup of liquid, add in 1/2 cup of sugar. As per the instructions above for making the liquid from fresh fruit, you'll heat at medium until bubbles. Once there are all-over bubbles, you can lower heat to low and simmer and stir.

Step 2

Remove from heat and pour into your food or onto your food for real, intense flavor.

Step 3

In a pot or pan set to medium heat, place water, and pour in sugar. Stir to dissolve sugar.

Step 4

Place fruit. Here we are using peaches. Start your timer for 5-8 minutes, once there are simmering-bubbles on the side of the pan. You will cook the fruit depending on the fruit firmness you want. I tend to use this cooked fruit for cobbler, cakes, and fruit-fillings.

Step 5

Once you are done cooking the fruit, strain it so that the fruit and nectar/juice is separated.

Step 6

Stir the nectar. In a pan, at medium heat, pour the amount of nectar you'd like to make into a reduction/syrup. Allow the bubbles to start

Step 7

Once it is reaching the correct heat, there will be bubbles all over. At this point, lower the heat to low, simmer and stir.

Step 8

This process takes about five minutes. The nectar will be thicker and darker in color. It has reduced down. You have a reduction. Use a spoon to see the thickness. If you want it a little thicker, you can cook it a little longer.

Step 9

Your reduction / syrup will thicken more once it cools to room temperature. Keep it in glass containers in your refrigerator for two to three weeks, or freeze for up to six months. You can re-heat the stored syrup to get it back to drizzle or pouring texture.