I’d serve this sauce with any sweet cake, like toffee pudding, or use it as a topping for a summer sundae.
Recipe information
Yield
makes about 1 cup
Ingredients
1 ounce (28g) fresh ginger
Packed 1/3 cup (80g) light brown sugar
2 cups (480g) pineapple juice
15 whole cloves
2 cinnamon sticks
Preparation
Step 1
Peel and chop the ginger. Put it in a saucepan with the sugar, pineapple juice, cloves, and cinnamon and bring to a boil. Reduce the heat and simmer until the sauce is syrupy and reduced by half, about 1 hour. Strain, cover with plastic wrap, and store in the refrigerator for up to 3 days.
Step 2
Serve warm.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
