Image is for illustrative purposes only.
This is one of the simplest soaking syrups you can make: the sweet syrup drained from a tin of pears, lifted with a small measure of kirsch. There is nothing to cook and nothing to reduce, so it keeps the clean, gentle pear flavour of the fruit itself rather than tasting of boiled sugar.
Brushed over sponge layers, it adds moisture and a light fruity perfume without overpowering the cream or fruit that goes with it. It suits pear, vanilla, chocolate and cream-based cakes, and it is a good way to use the syrup left over when you open a tin of pears for a filling or decoration.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 270
Number of Units: 1
Unit Size: batch of soaking syrup, enough to moisten the layers of one 25 cm sponge cake
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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250 |
1.1 cup
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Canned Fruit Syrup
Canned fruit syrup is the sweet liquid that canned fruit is packed in. Drain it off tinned cherries or other tinned fruit and keep it; it carries both flavour and sugar, so it makes a better base for a compote than plain water.
drained from a tin of pears
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B
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20 |
1 tablespoons
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Kirsch
Kirsch is a clear, unsweetened brandy distilled from sour cherries and their stones. It is not sweet like a cherry liqueur; it carries a dry, almond-like cherry perfume and is the traditional flavouring of Black Forest cake.
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270
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Drain |
Open a tin of pears and drain the syrup through a fine sieve into a jug to collect A (canned fruit syrup). Keep the pears for filling or decorating. |
Clear syrup with no pieces of fruit |
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2 |
Mix |
Stir B (kirsch) into the syrup. |
Evenly combined |
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3 |
Use |
Brush or sprinkle the syrup over the cut sponge layers while assembling the cake. |
Sponge moist but not soaked through or soggy |
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4 |
Store |
Pour any leftover syrup into a clean sealed jar and keep it in the fridge. |
Use within a few days |
Important Notes
Makes about 270 g of syrup, enough for the layers of one 25 cm round cake. The chef's note on the sheet is simply to use the syrup from the pear tin, so there is no cooking involved. If your tinned pears are packed in juice rather than syrup and the result tastes thin, stir in a spoonful of sugar until it dissolves. Keep refrigerated in a sealed jar and use within a few days; the kirsch helps it keep a little longer.
Tools & Arrangements
Tin opener, fine sieve, measuring jug, spoon, pastry brush or a small ladle for sprinkling, clean jar with a lid for storage.
