On a few menus that I've created for our brunch program, I've absorbed a new temporary rule-o'-thumb when preparing cooked fruits for breakfast, and it layers beautifully: Herbal tea for fruits is what stock is for vegetables! I will usually poach most of our autumn/winter fruits IE pears, apples, and the like in an herbal tea and spice mix to meet the needs of rest of the dish. When these are still slightly toothy, I'll pull them from the poach and let them cool. I'll take the reserved cores and steep them in simple syrup to make a flavored syrup. I'll strain the reserved herbal tea poach, and set it aside. I'll than toss the par-poached fruits with simple syrup and some raw sugar and allow them to caramelize a touch, just for color.
I'll take that reserved poaching liquid, reduce it with a little red wine, sugar, clove, and black pepper, to thicken it up a bit and I'll sometimes add a stabalizer like guar gum or something of the like to give it a good consistency.
The finished result is a kind of fruit sauce that doesn't come across as corn-starchy or too-thick when served warm. It is refined and looks/ smells/ acts gorgeously.