Cus­tard ap­ple with gin­ger and lemon­grass syrup

Whitsunday Times - - LIFE TASTE -

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.cus­tar­dap­

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