When making syrups for fruit, keep in mind that wine can be used instead of water, or mixed half and half with water. You may also use honey instead of sugar. For another flavorful adaptation, use fruit juices as the liquid in the syrup. For instance, use pomegranate juice in a syrup to poach pears. Leftover poaching syrup can be reduced to create a sauce for garnishing the poached fruit.

I. THIN SYRUP

For apples, Bosc pears, and quince. Combine in a saucepan and heat, stirring to dissolve the sugar:

II. MEDIUM SYRUP

For apricots, cherries, pears, and prunes. Use:

III. HEAVY SYRUP

For berries, figs, peaches, and plums. Use: