Candied Ginger

6 ounces fresh ginger

1½ cups water

1¾ cups sugar

1. Soak the ginger overnight and drain. Peel the ginger, removing any knobs, and cut into chunks.
2. Fill a large saucepan with water and bring to a boil. Add the ginger and simmer for about 1½ hours. Drain. Repeat again, simmering until the ginger is tender and can be easily pierced with a fork. Drain well.
3. Bring 1½ cups water combined with 1½ cups sugar to a boil, stirring. When the sugar and water have formed a thick syrup, reduce the heat and add the ginger. Simmer until the water is nearly absorbed and the hardened sugar coats the ginger. Remove and roll the ginger in the remaining ¼ cup of sugar. Cool and store in an air-tight container.

Versatile Ginger

Queen Elizabeth may have invented the gingerbread man, but Chinese cooks have been putting ginger's subtle flavor to use since ancient times. Fresh ginger is featured in soups, salads, stews, and stir-fries; it is also used to flavor oil and remove fishy odors. And nothing beats a comforting cup of ginger tea when you're feeling run-down.

Szechwan Peppered Fruit

2 tablespoons Szechwan peppercorns or pink peppercorns

1 can Asian jackfruit

1 can pineapple slices (reserve the juice)

3 tablespoons honey

1–2 teaspoons margarine or butter

A few slices Candied Ginger (page 276), optional

1. Rub the Szechwan peppercorns onto the jackfruit and pineapple slices.
2. In a saucepan, add the honey and heat, stirring. Add ½ cup of the reserved pineapple juice. Turn down the heat to low.
3. Add the margarine to a skillet and heat on low. If using the candied ginger, add to the frying pan and make sure it is heated through. Remove and set aside. Add the pineapple and jackfruit to the pan. Heat, shaking and turning over the slices to make sure the Szechwan peppercorns are heated through and become aromatic. Turn the heat down to low and add the candied ginger back into the pan.
4. Bring the honey and pineapple juice to a boil and give a final stir. Pour over the fruit. Serve immediately.

Tropical Temptations

Tropical fruits live up to their exotic names. Durian is famous for its unique combination of foul odor and heavenly taste, while a single jackfruit can weigh up to 100 pounds. While fresh Asian fruit is subject to seasonal availability, canned versions can be found in Asian markets.