Fruit poaching liquid

[french frank]

In the case of those recipes, the 'liquid' appeared to be white wine with various spices. Being stingy, if I add any alcohol it's to the water + sugar + spices'; as they poach the natural fruit juices combine. If you keep on cooking it I suppose the water would evaporate and leave a sickly residue.

Wasn't one of Herule Poirot's favourite drinks 'un petit sirop'? You get all sorts of sirops which are usually diluted with water. And, yes, they are very sweet.

[Pulcinella]

Here are lots of tins of fruit in syrup for sale:

http://www.princes.co.uk/our-products/fruit/canned-fruit-in-syrup/

Certainly for me a fruit syrup does not have to be thick or overly sweet.

[jean]

And here are lots of tins of fruit in not-syrup, also for sale:

http://www.princes.co.uk/our-products/fruit/canned-fruit-in-juice/

[Pulcinella]

And here are lots of tins of fruit in not-syrup, also for sale:
http://www.princes.co.uk/our-product...ruit-in-juice/

Indeed. Not saying that you can't have fruit juice, but that syrup need not be what you seem to classify it as.

[jean]

Well, the question the OP asked was what do you call fruit poaching liquid that clearly isn't syrup by anyone's definition?

So far there has been no answer.

[Pulcinella]

Well, the question the OP asked was what do you call fruit poaching liquid that clearly isn't syrup by anyone's definition?

So far there has been no answer.

What? Why can it not be a syrup?
Where are all these definitions that are so exclusive of the Princes variety of syrup being the poaching liquid?

Sorry if I'm missing something here.

[jean]

Have you ever tasted the syrup off a tin of fruit?

It's sickly sweet and disgusting. The last thing you'd do would be to pour it into a glass and drink it.

That's why Princes make it clear that there are less sweet versions of their products, and the word syrup won't do for them.

So as a generic term for any liquid you might poach fruit in (which is what this thread is looking for), syrup would be misleading.

[Pulcinella]

Have you ever tasted the syrup off a tin of fruit?

It's sickly sweet and disgusting. The last thing you'd do would be to pour it into a glass and drink it.

That's why Princes make it clear that there are less sweet versions of their products, and the word syrup won't do for them.

So as a generic term for any liquid you might poach fruit in (which is what this thread is looking for), syrup would be misleading.

Well, I think the light syrup that the mandarin oranges come in, for example, would be quite drinkable poured into a glass.
I have used such liquids to make up the jelly in cheap and cheerful fruit trifles.

And aren't we talking as much about the end product after the poaching anyway?

I was merely drawing attention to the fact that not all syrups are necessarily thick and overly (overtly?) sweet. I seem to have touched a raw nerve.

[greenilex]

Thanks all for the detail and recipe suggestions. I think we are getting involved in the current (currant?) demonisation of sugar...

[jean]

You mean it was syrup you were drinking, after all?

[oddoneout]

Cooking liquid is liquor - which might make for interesting breakfast exchanges if one has American guests...

[Pulcinella]

Cooking liquid is liquor - which might make for interesting breakfast exchanges if one has American guests...

As in: 'What time shall I knock you up in the morning?'?

[Padraig]

Well, the question the OP asked was what do you call fruit poaching liquid that clearly isn't syrup by anyone's definition?

So far there has been no answer.

Cordial?

[ferneyhoughgeliebte]

Cordial?

Well - quite friendly, certainly.

[oddoneout]

Cordial?

Entente or otherwise