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Stock Syrup
- Difficulty
Easy
By Keith Floyd
Published 1988
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.
Ingredients
1 lb 300 g 1 pint 600
Method
Dissolve the sugar in the water and boil rapidly for 2 minutes. It’s as simple as that.
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