Peaches In Ginger Syrup Recipes

FRUIT SALAD WITH GINGER SYRUP

Steps:

• Make syrup:
• Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
• Make fruit salad:
• Toss fruit and mint with 1/4 cup syrup, or to taste.

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP

Steps:

• In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
• Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
• Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
• In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

PEACHES IN GINGER SYRUP

Steps:

• Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
• While syrup is simmering, slice peaches and toss with lemon juice.
• Pour hot syrup through a fine sieve onto peaches, then stir.
• Let stand 20 minutes.

PEACH GINGER BELLINI

Steps:

• Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
• In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
• For serving:
• Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.

PEACHES IN SYRUP

Steps:

• Prepare an ice-water bath. Bring a pot of water to a boil. Cook peaches, 3 at a time, for 1 minute. Transfer to ice-water bath. Peel, halve, and pit peaches. Cut each half into 6 wedges.
• Bring peaches, sugar, lemon juice, and a pinch of salt to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a bowl. Let cool completely, cover, and refrigerate overnight.
• Prepare an ice-water bath. Transfer peach mixture to a medium saucepan, and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8 to 10 minutes. Return peach mixture to the bowl, and let cool in ice-water bath. Use immediately, or refrigerate for up to 2 weeks.

SPIKED PEACH JAM WITH GINGER

Steps:

• Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.
• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur, adding more to taste.
• Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

SKEWERED GRILLED FRUIT WITH GINGER SYRUP

Steps:

• Heat a gas or charcoal fire; it should be quite hot, with the rack positioned 4 to 6 inches from the source of heat.
• Combine the sugar, fresh ginger and 1/2 cup of water in a small saucepan over medium heat. Bring to a boil, and simmer for 3 minutes. Remove from the heat, and let sit while preparing the fruit. (Refrigerate if you're not using this right away; it will keep for at least a week.)
• Cut the unpeeled bananas into 2-inch-long chunks, and make a shallow vertical slit in the skin for peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. If you're using starfruit, cut it into slices 1/2 inch thick.
• Skewer the fruit. Strain the syrup, and brush it on the fruit lightly. Grill the fruit until the pineapple is nicely browned, 2 to 4 minutes to a side. While it is grilling, brush it occasionally with the syrup.
• When the fruit is done, brush once more with syrup. Serve hot or warm.