Last summer, I bought two cases of Pearson Farm's delicious peaches. I am still reaping the benefits. One box went into the freezer for pie filling; the other became peach preserves. I eat pie for breakfast several times per week---if it was good enough for Edison, it's good enough for me. Mom plans to make some ice cream, which led me to consider making a batch myself. I realized that the peach preserves would make a great flavoring. So I made a half-batch of cream-only ice cream, let it harden overnight, and served it up the next morning on some pie. Now that's a breakfast.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b