I love, love, love ginger, and I like to use lots of it with fruit. So I grabbed a beautiful bunch of early but sweet and firm cherries from Washington and some Florida-grown blueberries, and concocted dessert.
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| Cherries and blueberries with ginger five ways |
I pitted the cherries and cooked them in a small amount of Monin Ginger Syrup, with a dusting of powdered sugar and a nice pinch of powdered ginger. When the cherries were soft but maintaining their shape, I folded in blueberries and diced organic (spicy) candied ginger. Then served it with ginger ice cream that I made with fresh ginger into which I also folded diced candied ginger. So there you have it: ginger syrup and powder, candied ginger, and ginger ice cream (containing fresh and candied ginger). Four or five forms of ginger, depending on how you count.
(Other enhancements I have tried include chopped toasted almonds, almond syrup or kirsch liqueur instead of ginger and ground Amaretti di Saronno or other cookies, but the technique lends itself to endless variations depending on your taste and what's in your pantry.)
Need I say the dish was excellent, bursting as it was with cherry, berry and ginger tastes? How could it not be if you're a ginger lover?
Bobby Jay
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