Makes 1 cup
Easy
10 minutes
50 minutes
Preheat the oven to 100°C.
In a small saucepan over a medium heat, combine the water and sugar, and gently heat, until the sugar has dissolved. Add the ginger and simmer for 30 minutes, until softened. Remove the ginger and leave to cool.
Dip the cooled ginger in the caster sugar and place on a baking tray. Roast for 10 to 20 minutes, or until the ginger has dried out. Serve with the salted pistachios as a snack with drinks, with cheese, over a fruit salad or as a topping on a frosted cake.
TASTE’s take:
Apple and clove, cumin and apricot, crystallised ginger and salted pistachio, caramelised garlic and Riesling vinegar, wasabi and maple syrup…embrace the new spirit of adventure with these unusual flavour pairings.
