Brian Mailman wrote:
>
> Blanche Nonken wrote:
> >
> > Brian Mailman > wrote:
> >
> > > Blanche Nonken wrote:
> > >
> > > > I've added diced candied ginger to peach scones when I was baking at The
> > > > Night Kitchen, with very good results.
> > >
> > > Yup, it works exceedingly well with all the stone fruits.
> >
> > Not so well with cherries, IMO.
>
> Hmm. What is it you don't like about it with cherries?
>
> > Better with the almond-like stone
> > fruits - which not surprisingly do well with almond extract.
>
> Think I'll finish off the apricot puree later as an
> apricot-ginger-almond jam. I've got a bag of almonds quietly aging on
> the shelf....
>
> Heh. Cherry-almond is a good combo.

And y'day I put up 10 half-pints of apricot-ginger-almond, since the
bottle of almond syrup (Torani brand) had its top knocked off some time
ago. I thought the ginger wasn't coming through so I bolstered it with
white pepper.

B/