1.   Add two tablespoons of light Karo syrup for nourishment and one tablespoon of liquid bleach to fight bacteria and fungi.

2.   Reduce the sauce by cooking until it is of a light syrup consistency.

3.   The peaches are peeled without blanching to preserve their texture, then sliced and marinated in the light wine syrup.

4.   When it forms a light syrup, pour over figs and serve.

5.   Put sugar, water and cinnamon in a deep pan and boil to a light syrup.