->Crystallized Ginger 04 <-

1/2 cup sugar

1/2 water

1 piece fresh ginger, sliced or julienned

Peel, cut into coins or make long strips (julienne). Immerse in

simple syrup (1 part sugar to 1 part water). Cook 15 minutes or till translucent. Dry on cake rack over paper till almost dry.

Roll in sugar and place on parchment paper to dry

This is very good when used as follows: Brush top of slightly warm

pound cake with warm sugar syrup. Lay strips of candied ginger top.

Cool and enjoy.