Candied Ginger

I was astonished by the cost difference in straight ginger root and crystallized ginger. Appalled, even. So when I needed some for a recipe (see Peach Pie), I took out the pound or so of fresh ginger root and decided to make some candied ginger myself.
It ended up being a super sensuous experience. I never knew how aromatic and lovely boiling ginger could be. It is was beyond easy too. So now I don't have to justify that overpriced stuff at the store. I can just make it at home in about 30 min.
To make crystallized ginger:
Slice thin strips of ginger (I cut against the grain). Cut 1 pound at minimum.
Put in a heavy pot and cover with water. Set to boil and then turn heat to medium boil once it starts to roll.
After 30 minutes, the ginger should become clear and at this point drain the excess water. Add an equivalent amount of sugar to ginger (I added 1.5 cups). Add about 3 tbsp of water for each 2 cups of ginger. Put back on the heat and simmer at a medium to medium low heat.



Stir constantly as the sugar forms a paste on the ginger. Once the sugar paste is nearly dry on the ginger (no water unsolidified), spread out onto a wax paper to dry.


At this point, I had a rock sugar coating on my ginger. This was perfect for me. Eating the warm sugary ginger slices was like eating a piece of pure nectar. I had to stop myself when I started noticing my belly felt like it was full of fire!
I am not sure if there is a better way to not have the rock sugar effect. Perhaps use less sugar? Or cook for less time? Either way, I was happy with the result and so is my pie.

The Peach {Birthday} Pie

What a beautiful time of year here in Toronto. The sun is shining and warm, but the breeze is lovely and cool. And every produce stand is deluged with corn, bees, and PEACHES!

(the culprit...)

How could I resist? A very dear friend's birthday is Monday, so what a great excuse for peach pie!
I have never made peach pie, so after a bit of research and perusing various recipe suggestions (peach bourbon, peach caramel, peach galette, peach crumble), I decided on a very basic peach pie.
The first step is to peel the peaches. A great way to turn a potentially messy situation into a manageable task, is to start by blanching the peaches.
First, score the bottom of each peach.



Then submerge in boiling water for about 40 seconds.



Remove from water and place hot peaches in an ice-water bath. This will loosen the skin so that they are super easy to remove.

(these are the naked peaches, with a tactile feeling that elicits many analogies...)

I sliced the peaches - about 5 - 6 cups total.

(still life with kettle and peaches)

Added 1/4c flour, 3/4c sugar (half white, half brown), 3 tbsp chopped crystallized ginger, juice from 1/2 lemon.

Then I strained the mixture. My peaches were awfully ripe, and because I was about to become the biggest cheat in baking history (I am using ... pause .... a packaged pie shell *gasp*), I was afraid that the entire mixture wouldn't fit into my pie dish. So all the lovely juices and sugar ended up in a bowl. It was well over 1 cup of liquid that my pie couldn't afford to keep.

After pouring the peaches into the pastry dish, I dotted with butter.


And covered with the second pie shell.

Baked for 15 min at 425 F on the bottom rung. Then turned the oven down to 325 F for the next 30 min. It was gorgeous. But I had to resist temptation and let it sit until the following day for the actual birthday celebration.


Success! Honestly, this is one of the best fruit pies I have ever had. Just the freshest, most delicious fruit without any overbearing sugary sweetness. The pastry perfectly balanced out the softness of the peaches. And the ginger? A perfect twist that surprises. And my friend was so delighted with his peach birthday pie that we ate nearly half the pie in one sitting.