Candied ginger and apricot sauce
This elegant sauce came about after experimenting with dried apricots and candied ginger in a bread pudding that was spiced with cardamom and served with a saffron rosewater crème anglaise. The combination of tart, aromatic and astringent flavors was so heavenly it seemed a shame not harness them in a more a versatile form for use with a variety of other desserts.
The end result is this syrup, which features apricot brandy as well as apricot preserves. Serve this as a glaze for donuts and fried dough or cakes, as a topping for vanilla ice cream, or brush on custard tarts or cheesecake prior to garnishing with fresh fruit. It’s also excellent on waffles, crêpes and pancakes. Of course, it’s great with bread pudding too!
Ingrediënten
MAKES: 180 ml
- 120 ml water
- 1 tbsp 6 g grated candied ginger
- ¼ tsp ground saffron
- ¼ cup apricot preserves
- 1 cup 200 g sugar
- ¼ tsp cardamom
- ½ tsp rosewater
- 15 ml apricot brandy
Instructies
- Combine the water, candied ginger and saffron in a small saucepan over medium heat.
- Simmer for 5 to 6 minutes or until the mixture reduces to 240 ml .
- Add the preserves and sugar and stir while the mixture is simmering until the sugar is dissolved and the preserves are melted.
- Simmer for 18 to 20 minutes until the mixture thickens to a syrup.
- Stir in the cardamom, rosewater and apricot brandy and whisk well.
- Cool and store in an airtight container.
Notes / Tips / Wine Advice:
Serve with waffles, pancakes, cheesecake, bread pudding or fresh fruit.
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