Candied Spices

Ingredients

6 Navel Oranges, peeled and cut into ½-inch-thick slices
¼ cup tightly packed light brown sugar
1 teaspoon ground cinnamon
1 tablespoon minced candied ginger

Arrange the orange slices side by side on a serving platter. Combine the brown sugar, cinnamon, and candied ginger and sprinkle over the oranges. Let sit for 15 minutes at room temperature, and serve.

Variation: substitute grapefruit slices for the oranges

© 2008 Nina Simonds “China Express”

Photo: picasaweb.google.com

Six Servings

Poaching Mixture:
1 bottle red wine ( French or American Merlot)
6 cups water
1 ½ cups sugar
peel of 1 orange
2 sticks cinnamon
2 stars anise*
6 slightly under- ripe Bosc pears
2 lemons, cut in half
2 tablespoons chopped candied ginger, for garnish (optional)

1. Mix the ingredients of the Poaching Mixture in a large, non-aluminum pot. Bring to boil, stirring until the sugar dissolves. Reduce the heat and simmer uncovered for 10 minutes.

Peel the pears, leaving the stem on. Rub the surface with the cut lemons to prevent them from turning brown. Lower the pears into the poaching liquid and squeeze the juice from the lemons into the pot. Bring the liquid to a boil again, then reduce the heat to low, and simmer uncovered until pears are tender, about 40 to minutes. Test by piercing the pears with a knife. Using a slotted spoon, transfer the pears to a bowl.

2. Strain out the seasonings (orange peel, cinnamon sticks, and star anise) and discard. Pour 3 cups of the cooking liquid into a heavy saucepan and bring to a boil. Reduce the heat to medium and cook for about 30 minutes, until the sauce is reduced. Pour the syrup over the pears. Serve warm or chilled for at least 3 hours with a little syrup. Sprinkle the top with the candied ginger. The pears can be poached 1 day ahead and refrigerated.

© Copyright Nina Simonds 2008.

“Lemon sorbet and lemonade perk up the flavors of this refreshing and thirst-quenching blueberry smoothie. It’s equally delicious made with lime sorbet and limeade instead.”

1 1/4 cups fresh or frozen (unthawed) blueberries
3/4 cup nonfat milk or soy milk
1/2 cup ice cubes
2 tablespoons undiluted frozen lemonade concentrate
1/2 cup lemon sorbet or sherbet
1/2 cup nonfat frozen vanilla yogurt

Place the blueberries, milk, and ice in a blender and process until smooth. Add the lemonade, sorbet, and frozen yogurt and process until smooth. Pour the smoothies into two large glasses and serve immediately.

MANGO SALSA Makes about 3 cups

This mango salsa is superb with all types of grilled seafood and meats. You can substitute different fruits for the mango such as peaches and pineapple. It will keep for about 3 to 4 days in the refrigerator.

4 ripe mangoes, each weighing about 1 pound
1 medium-size red onion, peeled and minced
1 teaspoon ground cumin
juice of 2 limes (about 6 tablespoons)
¼ cup chopped cilantro leaves
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1.Stand the mango upright on one of the pointed ends. Cut off the two fleshy cheeks on the sides, cutting as close to the pit as possible. Score or cut the flesh into ¼-inch dice. Scrape the flesh from the skin with a spoon and drip into a ball.
2.Mix together the mango with the remaining ingredients of the Mango Salsa. Toss gently to mix and let sit briefly while you prepare the meal.

*Mangoes aid digestion and are an excellent source of beta-carotene so they may help to prevent cancer.

Find more of Nina’s recipes at SpoonfulofGinger.com