This is as necessary to dessert cooking as meat stocks are to meat cooking. It can be made in advance and kept in a jar in the refrigerator until needed. Stock syrup is often used as a base for sorbets and sauces, as well as for preserving fruit.
Dissolve the sugar in the water and boil rapidly for 2 minutes. It’s as simple as that.
© 1988 Keith Floyd estate. All rights reserved.