Advertisement
Tomato ginger syrup
- Difficulty
Easy
By Peter Gordon
Published 2010
This syrup is also lovely drizzled over fried eggs and goat’s cheese on toast, and on grilled pork chops.
Method
Place the reserved skins back into the syrup. Chop the seeds and membranes quite fine with a knife and add this too. Bring back to the boil then simmer for 10-15 minutes until the syrup has thickened and become glossy. Pass through a fine sieve into a clean bowl. This will keep covered in the fridge for 3 weeks.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Components
- Tomato ginger syrup
Part of
Advertisement
Advertisement
No reviews for this recipe