1.   Add the peel and boil slowly until all the sugar syrup is pretty much absorbed.

2.   Candied peel and angelica are coated in a thick sugar syrup, then dried.

3.   Carefully pour sugar syrup over the oranges.

4.   Peel it, quarter it, core it, cut it in pieces and then poach it in a sugar syrup.

5.   Poach in sugar syrup flavoured with vanilla or ginger.

6.   Pour on the warm sugar syrup and continue to whisk until well mixed.

7.   The blanched pith soaked up the sugar syrup during the candying process and turned out to be spectacular.

8.   And now that excellent fresh fruits are available, ambitious cooks can poach them in sugar syrup, freeze them and use them instead of canned.

9.   Between airing professional grievances using code names, Smith describes an underground world of sugar beets, marshmallow paste and oozing sugar syrup.

10.   Add cooled sugar syrup and raspberry liqueur.