Fresh Summer Fruit In Ginger Wine Syrup Food

FRESH SUMMER FRUIT IN GINGER-WINE SYRUP

Steps:

• Combine wine, 1 1/2 cups water, sugar, and ginger in medium saucepan. Simmer over medium heat until reduced to 2 cups, about 16 minutes. Cool. Refrigerate until cold, about 1 hour. Remove and discard ginger.
• Place fruit in large bowl. Add syrup; toss to coat. Cover; chill at least 2 hours and up to 4 hours before serving.

FRESH FRUIT IN A COOL GINGER BROTH

Steps:

• Since this is an assortment of fruit served in a broth, count on any single piece of fruit yielding 4 portions. Two peaches, for example, would be more than sufficient. Take your time to clean and slice the fruit as neatly as possible. This is a recipe where presentation counts.
• The fruits can be cut ahead of time. Sprinkle with lemon juice and cover with plastic wrap and refrigerate until ready.
• To make the broth, combine the pineapple juice, lemon juice, honey, ginger and Grand Mariner in a saucepan. Bring quickly to a boil, reduce to a simmer and cook 5 minutes before removing from heat. Cool completely.
• When ready to serve, allow 10 to 15 minutes to prepare. Use soup plates with broad, flat bottoms and arrange a mixture of the fruit in a colorful pattern across the bottom of the plate, possibly putting some of the slices in a pinwheel-type arrangements with little mounds of diced fruit or berries in the center. Once you have all the fruit divided among the plates, ladle several tablespoons of the cool broth over the fruit.
• There should be just enough broth in each plate to cover the bottom; it should not be soupy. A possible garnish would be a small scoop of sorbet on each plate and perhaps a sprinkling of grated coconut.

GINGER SIMPLE SYRUP FOR FRESH FRUITS

Steps:

• Bring sugar and water to a boil in a small saucepan over moderate heat. Add ginger and reduce heat to simmer. Stir until sugar dissolves and ginger infuses syrup, about 2 minutes. Remove from heat and take out ginger. Cool and pour over chunks of pineapple, sliced kiwi, sliced bananas, or any of your favorite fruit combinations.

TROPICAL FRUIT WITH LEMON GINGER SYRUP

Steps:

• Combine syrup ingredients in a medium saucepan.
• Cook over low heat, stirring occasionally, until sugar dissolves.
• Simmer for 5 minutes longer to infuse flavors.
• Let syrup cool, then strain and discard solids.
• Chill until ready to use.
• Peel papaya, cut in half, and scoop out seeds. Cut papaya into cubes and place in a large bowl with mango, banana, kiwi fruits, and ginger.
• Drizzle about 1 cup of the syrup and stir gently to coat.
• Serve chilled with a scoop of ice cream.