2,226 syrup recipes

Poached pears in mint sugar syrup served chilled with chocolate morsels. An elegant, light dessert with fresh mint-infused fruit and a simple chocolate garnish.

Whole pears poached in apple cider with vanilla bean and cinnamon sticks, then glazed with a reduced spiced syrup. An elegant, make-ahead autumn dessert.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Semolina halwa sweetened with sugar syrup, cooked in ghee, and perfumed with cardamom and rosewater. Studded with pistachios and almonds, then cut into diamond shapes.

Old-fashioned pickled peaches: small ripe peaches studded with cloves and put up in a sweet, spiced cider vinegar syrup. The Southern relish tray classic that bridges canning season and Christmas dinner.

Peach and raspberry pie pairs juicy summer peaches with tart raspberries in a flaky double crust. The fruit juices are reduced to a syrup first, so the filling sets thick and glossy instead of runny.

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Tangy sourdough banana pancakes with buttermilk and yogurt, topped with sliced bananas. Skip the syrup and let the sweet-sour contrast shine with just a pat of butter.

Pina Colada party cake: white cake mix doctored with pineapple juice and toasted coconut, soaked with pineapple syrup, topped with rum-extract frosting. Tropical island flavor, no booze required.

Honey-sweetened flapjacks with grated Pippin apple folded into the batter. Made with apple juice instead of milk for extra fruit flavor. Best served hot with maple syrup or more honey.

Feather light angel food cake, a fat-free sponge built on whipped egg whites and cream of tartar, baked tall and cloud-soft, then swathed in a glossy boiled-syrup meringue frosting. Airy, snowy, and pure.

Karydopita is a traditional Greek walnut cake made with crushed zwieback, cognac, and cinnamon, soaked in orange-clove syrup and cut into diamonds. Flourless and intensely nutty.

Caramel pecan pie skips the corn syrup and melts soft caramels into the filling instead, layered with pecan halves in a flaky crust. Richer, chewier twist on the Thanksgiving classic.

Poached pears in a raspberry-apple juice sauce with lemon zest. An elegant, light fruit dessert served warm or chilled with a jewel-toned syrup that needs no added sugar.

Classic cinnamon French toast made with egg, milk, vanilla, and warm cinnamon. Soaked, browned in butter, and ready for syrup, honey, or fresh fruit on top.