I am continuing my experiments with paired pies and ice cream. This is apple. The pie is King Arthur's Secret Ingredient Apple Pie, made with boiled cider. The cider is rich and thick and makes the filling more intense in a very nice way. The ice cream is made with homemade apple butter. The intense spices of the apple butter go very well with the cream and add to the rich experience. The apples don't get lost in the ice cream and the cream helps to modulate the intensity of the pie. Everything works together perfectly. Vanilla ice cream on pie is a safe choice but these pairings are definitely worth the effort.
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