ugar, minced candied ginger, cream, ground almonds and pear brandy or nectar
lour, sugar, baking powder and ginger and cut in the butter
Preheat the oven to 425\u00b0F. Place pear, ginger, granulated sugar and 1/2 cup water in a medium saucepan on low heat. Cook for 5 mins, until sugar dissolves. Increase heat to medium and cook for another 5 mins.
Divide pear mixture among six 1-cup ramekins or ovenproof dishes. Combine remaining ingredients in a food processor. Process until mixture resembles breadcrumbs. Sprinkle oat mixture over pears.
Bake for 20 mins, until top is golden. Serve with ice cream.
oss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon
f the syrup. Cut each pear half into 4 pieces.
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
he skillet. Add onion and ginger. Cook for 1 minute. Add
heat jelly and ginger to boiling over medium heat in a small saucepan. Remove from heat and let stand to cool.
Spoon jelly and ginger into sterilized jars and seal. Refrigerate at least 3 days before serving. Store in refrigerator.
Combine all ingredients in a pitcher, stirring until Splenda dissolves. Serve over ice.
*Note: Gigner juice comes in tiny bottles in the juice or spice aisles at grocery stores. If unavailbale, peel and chop a 3-inch piece of fresh ginger, then squeeze the pieces through a garlic press to collect the juice.
In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
For the ginger syrup:.
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).
to 1 tsp of jelly.
May be served as
cook and stir garlic and ginger in the hot oil until
eat.
Add honey and ginger juice and whisk to dissolve
Preheat oven to 350\u00b0.
Spray a 10-inch quiche dish with Pam. Pare and slice pears.
In blender, place milk, sugar, egg whites, yolk, ginger, vanilla, salt and flour.
Blend.
Arrange pears in a dish.
Pour batter over them.
Top with almonds.
Bake 1 hour or until knife comes clean.
Sprinkle with confectioners sugar when cooled.
Preheat oven to 350\u00b0.
Spray a 10 inch quiche pan with vegetable cooking spray.
Peel and slice pears; arrange in pan. In blender combine milk, sugar, egg whites, yolk, ginger, vanilla, salt and flour.
Blend.
Pour batter over pears.
Top with sliced almonds.
Bake 1 hour or until knife into center comes out clean. Sprinkle with confectioners sugar when cooled.
Per slice: Calories 158; Fat 39.
Use a trivet under the pot.
Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
Add the lemon juice and rind.
Weigh,rough chop the ginger and add to apples.
Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
Bottle in sterilised jars.
ith lettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
>Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
ides.
Place pork on jelly-roll pan and broil 7