Fruits In Syrup

Delicious Fruits In Syrup Recipe - Sugar, Water, Sherry, Lemon, Orange, Pineapple, Lichees

Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Fruits in syrup is a refreshing and sweet dessert that is perfect for a hot summer day. This recipe combines the natural sweetness of fresh fruits with a light syrup made from sugar, water, and a touch of sherry and lime juice.

History

Fruits in syrup has been enjoyed for centuries as a way to preserve fruits and enjoy them throughout the year. This recipe has roots in various cultures around the world, where fruits are often preserved in sugar syrup to enhance their flavor and extend their shelf life.

Ingredients

2 tbsp of sugar
4 tbsp of water
2 tbsp of Dry sherry
2 tsp of lemon or lime juice
1 orange
2 cups of Fresh pineapple, cubed
1.5 cups of Fresh or canned lichees

How to prepare

1. In a saucepan, cook the sugar and water together until it forms a syrup.
2. Remove from heat and let it cool. Stir in sherry and lemon/lime juice.
3. Peel the orange and separate it into segments.
4. Combine the orange segments with the pineapple and lichees.
5. Pour the syrup over the fruits.
6. Refrigerate for 1 hour to chill.

Variations

Try using different fruits such as strawberries, kiwi, or mango for a unique twist.
Add a sprinkle of cinnamon or a splash of rum for a warm and spicy flavor.

Cooking Tips & Tricks

Be sure to let the syrup cool before adding it to the fruits to prevent them from becoming mushy.

- You can customize this recipe by using your favorite fruits or adding a splash of your favorite liqueur for extra flavor.

- For a more intense flavor, you can let the fruits marinate in the syrup overnight before serving.

Serving Suggestions

Serve fruits in syrup chilled in individual bowls or glasses. Garnish with fresh mint leaves or a dollop of whipped cream for an extra touch of elegance.

Cooking Techniques

The key to this recipe is to make a light syrup that enhances the natural sweetness of the fruits without overpowering them. Be sure to let the syrup cool before adding it to the fruits to prevent them from becoming mushy.

Ingredient Substitutions

If you don't have sherry on hand, you can substitute it with white wine or apple juice. You can also use lemon juice instead of lime juice for a slightly different flavor.

Make Ahead Tips

You can prepare the fruits in syrup ahead of time and refrigerate them for up to 24 hours before serving. This dessert is best served chilled, so be sure to keep it in the refrigerator until you are ready to enjoy it.

Presentation Ideas

Serve fruits in syrup in a glass trifle dish for a beautiful and elegant presentation. You can also layer the fruits with whipped cream or yogurt for a more decadent dessert.

Pairing Recommendations

Fruits in syrup pairs well with a variety of dishes, from light salads to rich chocolate desserts. It is also a great accompaniment to a cheese platter or served alongside a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store any leftovers of fruits in syrup in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the dessert come to room temperature or serve chilled straight from the refrigerator.

Nutrition Information

Calories per serving

Calories: 160

Carbohydrates

Total Carbohydrates: 38g

Dietary Fiber: 4g

Sugars: 30g

Fats

Total Fat: 0g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 1g

Vitamins and minerals

Vitamin C: 80% DV

Vitamin A: 10% DV

Calcium: 4% DV

Iron: 6% DV

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten.

Summary

Fruits in syrup is a low-fat and low-calorie dessert that is rich in vitamin C and fiber. It is a healthy and delicious way to satisfy your sweet tooth.

Summary

Fruits in syrup is a simple and delicious dessert that is perfect for any occasion. With its refreshing combination of fresh fruits and light syrup, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Fruits In Syrup. It was many years ago, when I was just a young girl watching my own grandmother work her magic in the kitchen. She had a way with food that was truly amazing, and I was always eager to learn from her.

One day, as she was preparing a special dessert for a family gathering, I asked her how she learned to make such delicious treats. She smiled and beckoned me closer, telling me that this particular recipe had been passed down through generations in our family. She explained that the key to making the perfect Fruits In Syrup was using the freshest ingredients and taking your time to let the flavors meld together.

I watched in awe as she carefully peeled and sliced a variety of fruits – peaches, pears, and strawberries – before placing them in a large pot with sugar and water. As the mixture simmered on the stove, the sweet aroma filled the kitchen, making my mouth water in anticipation.

As the fruits softened and the syrup thickened, my grandmother added a touch of cinnamon and a splash of lemon juice to enhance the flavors. She explained that the cinnamon added a warm, spicy note to the dish, while the lemon juice helped to balance out the sweetness of the syrup.

Once the fruits were tender and the syrup had reduced to a thick, glossy consistency, my grandmother ladled the mixture into glass jars, sealing them tightly with lids. She told me that the fruits would continue to soak up the syrup and develop even more flavor as they sat, making them the perfect dessert to enjoy on a hot summer day.

I couldn't wait to try the finished dish, and when the time finally came, I was blown away by how delicious it was. The fruits were perfectly tender, the syrup was sweet and fragrant, and the hint of cinnamon added a lovely depth of flavor. I knew then that this recipe would become a staple in my own kitchen for years to come.

Over the years, I have made this recipe countless times, each time tweaking it slightly to suit my own tastes. I have added different fruits, experimented with different spices, and even tried using honey instead of sugar for a healthier twist.

But no matter how many variations I try, the original recipe that my grandmother passed down to me will always hold a special place in my heart. It reminds me of her love and dedication to her craft, and the joy she found in sharing her knowledge with me.

Now, as I pass this recipe on to you, my dear grandchild, I hope that you will cherish it as much as I have. May it bring you as much joy and satisfaction as it has brought me over the years. And remember, the secret to making the perfect Fruits In Syrup lies not just in the ingredients, but in the love and care you put into each and every batch. Enjoy!