Broiled Spiced Apricots With Ginger Whipped Cream Food

BROILED APRICOTS WITH GINGER WHIPPED CREAM

Steps:

• Heat broiler to high, with rack set 4 inches from heat. Squeeze juice from grated ginger into a large bowl (you should get about 1 teaspoon juice); discard pulp. Add cream and granulated sugar. Whip until soft peaks form; refrigerate.
• Place apricots, cut side up, on a rimmed baking sheet. Dividing evenly, top with brown sugar, butter, and cardamom. Broil until apricots just begin to char, 2 to 5 minutes. Top apricots with whipped cream, and serve immediately.

GINGER WHIPPED CREAM

Steps:

• Beat cream and sugar in medium bowl until peaks form. Fold in ginger. Cover and chill up to 4 hours (before serving, whisk cream to thicken if deflated).

SPICED APRICOT GINGER PRESERVES

Steps:

• Mix all ingredients in 1-quart saucepan.
• Heat to boiling; boil 1 minute, stirring occasionally.
• Spoon into gift jar. Store covered in refrigerator up to 2 months.

APRICOT AND GINGER JAM

Steps:

• Wash, chop and de-stone apricots. Have jars sterilized in preparation.
• Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
• Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
• At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
• Jar while it is still warm and moves easily.

GINGER WHIPPED CREAM

Steps:

• In a bowl with an electric mixer, beat the cream until it just holds stiff peaks. Add the sugar and ground ginger; beat until it holds stiff peaks. Fold in the candied ginger.

APRICOT ICE CREAM SODA

Steps:

• Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to a 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve immediately.