Ginger-Poached Fruit for Golden Cakes
This rum-spiked fruit in syrup can be refrigerated up to 1 week.
- 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
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.