Ginger CreamScott Peterson
This recipe is an accompaniment for Pear and Fig Strudels with Ginger Cream.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1/4 cup water
3 tablespoons minced peeled ginger
1 1/2 tablespoons sugar
1 cup chilled whipping cream
Preparation
Combine 1/4 cup water, ginger, and sugar in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until mixture is syrupy, about 5 minutes. Cool completely. Using electric mixer, beat cream in medium bowl until peaks form. Fold in ginger mixture. (Can be made 4 hours ahead. Cover and chill.)
