Fresh Fruit in Lemon Ginger Syrup
|Ginger piece||1 (about 1/2 inches)|
|Sugar||1⁄4 Cup (4 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Fresh mint leaves||2 Tablespoon (lightly packed)|
|Fresh fruit||2 Cup (32 tbs) (such as seedless grapes; cantaloupe, honeydew melon, or papaya chunks; or hulled, halved strawberries (or use a combination))|
With a vegetable peeler, pare 4 strips of peel (colored part only) from lemon.
Cut 2 strips crosswise into very thin slivers; place slivers and remaining 2 strips in a 1 1/2- to 2-quart pan.
Mince half the ginger; thinly slice remainder.
Add all ginger to pan along with sugar, water, and mint leaves.
Bring to a boil over high heat, stirring often.
Reduce heat and boil gently until reduced by half (about 7 minutes).
Remove from heat.
With a slotted spoon, remove and discard lemon strips, ginger slices, and mint leaves.
Let syrup cool for about 1 hour.
Divide fruit between 2 dessert bowls or glasses; spoon syrup equally over fruit.
Garnish with mint sprigs.