New This Month

Ginger-Poached Fruit for Golden Cakes

This rum-spiked fruit in syrup can be refrigerated up to 1 week.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Photography: Jonathan Lovekin

Source: Martha Stewart Living, April 2012


  • 3/4 cup sugar
  • 4 1/8-inch slices unpeeled ginger
  • 4 whole allspice berries
  • 1 cup diced pineapple
  • 1 cup diced mango (from 2 small mangoes)
  • 1 tablespoon golden rum


  1. Bring sugar, ginger, allspice, and 3/4 cup water to a boil in a medium saucepan, stirring, and cook 1 minute. Add pineapple, mango, and rum, and return to a boil. Remove from heat, and let cool 1 hour. Discard ginger and allspice.


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