Mix ginger, sugar, water and curacao all together in a saucepan and bring to a slow simmer. Reduce mix by 50 percent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup and allow to cool completely in the refrigerator. Take ginger slices and completely coat in sugar. Spread on sheet pan and slowly dry out in a preheated 225 degree oven for 3 hours. Ginger slices should be dried but still chewy.
Using champagne flutes, add 1 tablespoon of the syrup and fill to the top with champagne. Drop a small sliver of candied ginger in each glass, enjoy.
Copyright 2000, Ming Tsai, All Rights Reserved
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