WHB #237 - Candied Ginger

 this week’s Herbal Blogging is hosted by 

Anna from Anna’s Cool Finds

thank’s Anna for hosting!!

rules

who’s hosting

today is a special day

it is San Antonio di Padova

that means that the little church 

San Antonio of Torri (del Benaco – Garda Lake)

was open!

this is a private church and opens only today

actually it is open 12 days before today.

they call it the antonio days, 

and the old people of Torri meet and pray.

I love this old traditions and are always so happy

when I can be part of them!

this is the church, it is hidden between old walls
and houses.





this is the old part made in the 14th centuary.
the paintings are original.





this is the new part made in 1660, you can see the differance
in style, colour and handycraft





this is Torri del Benaco seen from
Albisano, little village obove Torri.
this evening it was beautiful!







and this is were I was this afternoon,
this is the view from Vallone Osanna
(or path Agostino Goiran -. famous botanic in the 16th centuary)
it is rather tough, 1000 mt dislivel in 5 km.
but it is magnificent!!!










and this is what I did this morning..
Candied ginger

I just adore ginger..specially fresh, and this is a
valid method to preserve it.
you need:
200gr of peeld and chopped ginger
300gr of sugar
2 tbps of water




put the cubed ginger in a pot with 150gr of sugar and 2 tbsp of water.
let slowly melt and cook for 30-45 min.
filter the ginger and put it on a baking tray covered with baking paper.
bake in oven at 70° for 1 hour or until the ginger is dry.
remember to toss the ginger now and then to get it dried uniformed.
roll in the rest of the sugar and put in a glass jar.
store in a cool, dark place.
will conserve for at least a year


with the syrup that is left over in the pot you can make
a delicious 


apricot and ginger jam

you need:

sugar syrup 

1kg of apricots (stoned)*

2 tbsp of candied ginger

200gr of sugar

put to boil everything for 1 hour, than let rest over the night

in a cool place.

the next day finish cooking the jam.

will take some 20min

pour in clean jars, close lid and

let cool upside-down.

store in a cool, dark and dry place.

will conserve for at least 1 year

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