Get some fruit in a pot, get a scoop of sugar in there, splash of water. Cook it down, puree it and pass it through a fine chinoise.
Another option is to poach some fruit in simple syrup until soft, remove the fruit from the heat and shock it in an ice bath. Save and cool enough poaching liquid to cover the fruit in a container (Only if you intend to store it in the fridge). Reduce the remaining poaching liquid until it becomes a thick glaze. Heat up some fruit in the glaze, and serve over pancakes.
Two of my favourite fruits done in this method:
Peaches - Slice the peach right around, right to the pit, from the top to the bottom. Get the peach into simple that is already simmering, cook 10-15 minutes, then shock. This allows you to peel the peaches while they still have some structure, you can return them to the poaching liquid once peeled.
Once the peaches are out of the simple for good, throw 2 quarter sized sections of ginger into the simple syrup and reduce to a glaze, being sure to wipe the sides of the pot down with water and a paintbrush.
You will need: 1 or 2 star anise, 3 or 4 cloves, a stick of cinnamon, an ounce of calvados, apples, simple syrup, a half ounce of lemon juice.
Peel and core your apples, cut them however you please (I like to just cut the whole peeled in half myself), bring the simple syrup to a simmer and add the anise, cloves, cinnamon, lemon juice, and calvados. Poach the apples until soft. Remove everything from the syrup and reduce. (I don't shock my apples when I poach them)
I use these to do a dessert pancake when I'm feeling industrious on a Sunday morning - Simply place one or two pancakes on a plate (Stack them if you use more than one). Use your thumb or the underside of a spoon to make an indent in the center of the pancake, place an apple half, round side down in the indent, place a scoop of ice cream in the center of the apple, drizzle the glaze over the whole thing and serve.