Monday, December 2, 2019

Ginger Candied Spoon Fruit

Ginger Candied Spoon Fruit is a spicy and sweet combination of Asian pears and apples macerated in sugar and two forms of ginger. A spoonful on waffles or stirred into oatmeal is a delicious way to start the day, or top ice cream for a zingy dessert!


I love ginger, and I'm not alone. In fact, a good 2/3 of my holiday baking this year features the spice, and when I go out for sushi with my mom we fight over the slices of pickled gari that come on the plate. I'm also a huge sucker for Asian pears, and in the winter when they are in their prime I hit up the Asian grocery by my work and stock up - sometimes too much! This recipe proved to be the answer to that problem and my lust for ginger everything - especially with the digestive issues that also seem to pop up in this time of excess and sedentary living!

These macerated apples and pears get cooked in a super gingery syrup that infuses every bit of the fruit, making them almost bits of candy in the jar. While making it is a process, it is 3/4 hands-off and the reward is so worth it! I'm telling you, I made 2 jars to "test it out" on Saturday and one is already gone, lost to ice cream desserts and oatmeal breakfasts. I don't know how true it is about ginger keeping colds at bay, but I can tell you it's tasty medicine if that's the case!

Ginger Candied Spoon Fruit
Makes ~3 cups
2 large Asian pears, peeled and chopped
2 large apples (I used Honeycrisp), peeled and chopped
2 cups sugar
2 tbsp honey
2 tbsp pickled ginger, minced (I use the white stuff)
1 tsp ground ginger
1 tbsp lemon juice
  1. Combine pears, apples and sugar in a large pot. Cover and let macerate 2 hours.
  2. Add the remaining ingredients and bring to a simmer, stirring.
  3. Cook, stirring occasionally, until the fruit is cooked and syrup is thick and reduced, about 1 hour.
  4. Spoon into jars, seal and store in the fridge up to 6 months.