Candied Ginger And Brandied Plum Sundaes Recipes

BRANDIED PLUMS

Steps:

• Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid.
• Wash and stem the plums and prick several holes around the stem ends.
• Pack plums in the jar.
• Quarter and pit and the plums that will not fit in the jar and then re-pack the jar, interspersing the whole plums with the plum quarters.
• Add the cinnamon stick.
• In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally.
• Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim.
• Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.
• Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.
• Cool to room temperature.
• Refrigerate up to two weeks.

CANDIED GINGER

Steps:

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
• Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

CANDIED GINGER AND BRANDIED PLUM SUNDAES

Steps:

• In medium skillet over medium heat, melt butter with sugar, stirring until smooth. Add plums and brandy, reduce heat to medium-low. Simmer, uncovered, stirring until plums are soft but not mushy and juices form a light syrup, about 5 minutes. Stir in ginger; simmer 30 seconds. Cool slightly.
• Divide ice cream among 4 shallow dessert dishes or goblets. Spoon warm plums and sauce over top. Serve immediately.

BLONDIE SUNDAES WITH FRIED WALNUTS AND CANDIED FENNEL

Steps:

• To make the blondies:
• Preheat oven to 325°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk buckwheat flour, almond flour, and salt in a medium bowl to combine.
• Cook butter in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Add sugar and whisk until smooth. Whisking constantly, add egg yolks one at a time followed by whole egg, beating after each addition to fully incorporate before adding more. Add dry ingredients and mix until smooth. Scrape batter into prepared dish; smooth top.
• Bake blondies until lightly browned and center is firm when gently pressed, 15-20 minutes. Transfer dish to a wire rack and let cool. Cut into 16 bars.
• To make the sundaes:
• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool slightly; place in a heatproof jar or airtight container.
• Heat sugar and 1 cup water in a medium saucepan over medium, stirring, until sugar dissolves. Let cool slightly; then pour over walnuts. Seal jar and let sit at least 12 hours and up to 1 day.
• Pour walnuts into a fine-mesh sieve set over a clean medium saucepan and let syrup drain into saucepan, tossing walnuts to shake off excess. Transfer walnuts to a medium bowl. Reserve sieve.
• Add sliced fennel and lemon zest to syrup; scrape in vanilla seeds and add pod. Bring to a simmer over low heat. Cook, stirring occasionally, until fennel is translucent and tender, 20-25 minutes. Discard pod; let fennel cool in syrup.
• Fit another medium saucepan with thermometer; pour in oil to come 2" up sides of pan. Heat oil over medium-high until thermometer registers 350°F. Add powdered sugar to walnuts and toss to coat. Place in reserved sieve and shake off excess sugar. Carefully add walnuts to oil and cook, turning with a spider or slotted spoon to prevent sticking, until brown and crisp, about 3 minutes. Transfer to a parchment-lined rimmed baking sheet; let cool. Break up any clumps.
• Scoop gelato into bowls. Top with ground cherries, blondies broken into large pieces, walnuts, candied fennel, and fennel fronds.
• Do Ahead
• Blondies can be made 2 days ahead. Store tightly covered at room temperature.
• Walnuts can be fried 2 days ahead. Let cool; store airtight at room temperature. Fennel can be candied 2 days ahead. Let cool in syrup; transfer to an airtight container and chill.

CANDIED GINGER AND SYRUP

Steps:

• Peel ginger and slice into rounds about 1/8 inch thick.
• Mix sugar and water in a large sauce pan and bring to boil.
• When sugar is disolved, add ginger and boil for 45 minutes.
• Ginger should be sweet and tender.
• Drain ginger and reserve liquid.
• Place ginger on rack to dry for 30 minutes.
• Toss with sugar to coat.
• Let dry on wax paper.
• Store in airtight container.
• Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.
• Sugar will crystallize so just add a little water and boil.
• Store in airtight container in refrigerator.
• Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.

BRANDIED PLUMS

Steps:

• Boil a stockpot of water as deep as the shoulder of a 2-quart jar with hinged lid.
• Wash and stem plums. Prick several holes around stem ends. Pack plums in jar. Quarter and pit plums that don't fit in jar and re-pack, placing quartered pieces in gaps that form between whole plums. Add cinnamon stick.
• In a 2-quart saucepan or skillet, bring sugar, salt and 1 cup water to a boil, then turn to low and simmer 10 minutes, stirring occasionally. Let cool for 10 minutes, stir in brandy. Immediately pour the liquid into jar up to 1/2-inch from the rim.
• Partly close jar, to leave gap for steam to escape, and place in pot of boiling water for 10 minutes. Carefully remove jar with jar lifter or 2 tongs and close the lid tightly. Cool to room temperature. Refrigerate for up to 2 weeks.