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Crystallized Ginger
1 lb fruit (such as citrus fruits, plums, apricots, cherries, figs,
pineapple, cranberries) or cut ginger root, peeled
1 1/4 cups water
3 cups granulated sugar
Simmer the fruit or ginger root in the water in a heavy saucepan,
until blanched but still firm. Remove the fruit with a slotted
spoon and place in a baking dish.
Dissolve 3/4 (170 g) cup of the sugar in the poaching water. Pour
the syrup over the fruit, cover, and leave for 24 hours. On the
second day, drain the syrup from the fruit into a saucepan, add
1/4 cup (55 g) of the sugar, and heat until it dissolves. Pour
over the fruit, cover and leave for 24 hours.
Repeat for 5 more days.
On Day 8, dissolve 1/3 cup (75 g) of the sugar in the syrup, pour
over the fruit, cover, and leave for 2 days.
On Day 10, dissolve 1/3 cup (75 g) of the sugar in the syrup, pour
over the fruit, cover, and leave for 4 days.
On day 14, place the fruit on a rack, with waxed paper underneath,
and leave to dry in a warm place. When dry, dust with granulated
sugar.
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Crystallized Ginger 02