Tomato ginger syrup

Preparation info

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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This syrup is also lovely drizzled over fried eggs and goat’s cheese on toast, and on grilled pork chops.


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.