Makes 3/4 cup
In a small saucepan, combine the ginger, sugar and water. Bring to a simmer over medium heat and cook until tender, about 30 minutes. Transfer to a blender and purée until smooth. Strain through a medium sieve.
With a mixer, in a small bowl, mix the butter until light. Add the ginger purée and maple syrup, mixing well. This can be made 3 days in advance and stored, covered, in the refrigerator.
Nutrition details per serving
Percent of calories from fat—40%
Diabetic exchange: 1/2 bread, 3/4 fat.
Jimmy Schmidt's Cooking Class:
Seasonal Recipes from A Chef's Kitchen
By Jimmy Schmidt
$19.95 / Paper
Ten Speed Press
Publication Date: May 20, 1996
Reprinted with permission
This page created 1996; modified November 2006
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