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Title: Gingered Honey - Sb
Categories: Sauce Dessert Ginger Honey
Yield: 1 Cup
| 1 | tb | Stem ginger; chopped |
| 1 | tb | Stem ginger syrup |
| 1/2 | c | Clear honey |
| 1/2 | Lemon; juice and finely grated rind of | |
| 1 | tb | Butter |
| 1 | ts | Coriander seeds (optional) |
: Put the chopped ginger, ginger syrup, honey, lemon rind and juice, and butter into a small, heavy-based pan. If using coriander, tie the seeds in a piece of cheesecloth and crush with a rolling pin, then add to the pan. Heat gently, stirring frequently, until the sauce has blended; do not boil, or it will become thick toffee. [Hey! JP] Discard the coriander, if used, and serve the sauce hot or cold.
: Serve hot with old-fashioned [English] steamed puddings, or cold with greengage mousse, swirled into yoghurt, or with wedges of honeydew melon for an appetizer. The coriander seeds add a distinctive flavor. _The Sauce Book_, Pepita Aris 1984. McGraw-Hill. ISBN 0-07-002189-9. Typos by Jeff Pruett.
From: Jeff Pruett Date: 08-19-97 (23:13) The Pine Tree Bbs (222) Cooking(F)
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