- Ginger and turmeric confits, natural bonbons
I love ginger.
I so love it that I have some every single day, first thing in the morning with my hot lemon juice. I grate it, also add some turmeric and then after that, I can start my day, have breakfast etc…
I researched about it trying to find out if I could find some grown in California. Yes, there are some very ambitious people who managed to grow some even though the climate here is not the best for that kind of harvest. Some even managed to grow some indoors !
The ginger produces custers of white flowers, the rhizome (stems found underground) are harvested when the annual stalk withers and immediately scraped and washed to prevent sprouting in order to allow the root to grow.
Mostly cultivated in China and India as the ginger likes humid climate very much.
You can make your ginger confit in a few days. Boil and drain it a few times to get rid of the heat, then simmered a few times with sugar, made that way, religiously will give your ginger this wonderful golden, translucent color.
I couldn’t wait for that long, I wanted my ‘bonbons’ very quickly so this is great for impatient people like me. As I always have turmeric too, i tried with turmeric also, i love the result !
Confit in maple syrup s’il vous plait !
Ginger and turmeric confit in maple syrup
- 200g (7 oz) of ginger and turmeric washed in hot water, skin on
- 100ml (3 oz)of maple syrup
- 200ml (6 oz) of water
Scratch roughly the skin of the turmeric with a knife and wash the ginger and turmeric with hot water.
You can peel them if you want, I didn’t.
Slice them very finely, put them in a sauce pan and cover with 100ml (3 oz) of water, bring to the boil and simmer for 30min.
Drain them and once again, cover with 100ml (3oz) of water,bring to the boil and simmer for 30min.
Drain and cover with the maple syrup, put the lid on and simmer very very slowly for 30min and uncovered for another 30min.
While still warm, you can roll them in icing sugar for the look.
To nibble without moderation