Custard apple with ginger and lemongrass syrup
SERVES: 4 NOTE: This recipe requires 2 large custard apples Ingredients 2cm piece fresh ginger 1 fresh lemongrass stick 80g caster sugar 300ml water 4 cups custard apple segments, seeds removed 1⁄3 cup pure apple juice, no added sugar/no preservatives 2 tbs fresh lime juice 1 lime, zested
Peel ginger, slice thinly. Bruise (lightly crush with the handle of a large knife) lemongrass and slice into rings. Put sugar and water in a small heavy-based saucepan. Over a low heat stir to dissolve sugar. Bring to the boil, reduce heat, and add ginger and lemongrass. Simmer for 8 minutes or until syrup reduces and thickens slightly. Remove from heat and cool completely. The syrup can be refrigerated until needed. Strain syrup before serving. Divide custard apple between 4 glasses. Add apple juice, zest and lime juice to cooled syrup. Pour equal amounts of syrup over custard apple and serve. For more information and inspiration for custard apples, visit www.custardapple.com.au.