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gfcf_shaved_ice

I know it’s October, but here in Southern California we’ve been riding a few heatwaves lately! So, I remembered I’d seen this recipe in the May 2012 edition of Sunset Magazine for “Ginger Shaved Ice with Apricots and Sweetened Condensed Milk.” I figured that it would be a fun time to try this recipe out.

One problem – it’s way past apricot season! So, I had to substitute peaches for the apricots. I think the recipe still worked and I hope you’ll consider trying it too.  (One word of caution: it’s not something you can whip up in a few minutes for dessert; this one requires some advance planning!)

The flavors of this are really amazing. You have the hot spiciness of ginger with the cool ice and the sweetness of peaches. Not your traditional ice cream dessert!

Gluten-Free, Casein-Free Ginger Shaved Ice with Peaches (Nicholas Rating = 20 Thumbs Up!)

3/4 cup sugar

1/2 cup coarsely chopped ginger (unpeeled)

3 peaches, sliced (or, a 15-0z can of sliced peaches in their own juice)

1/3 cup coconut cream

4 small mint sprigs (for garnish)

1. Bring 1 1/2 cups water and the sugar to a boil in a medium saucepan, stirring to dissolve the sugar. Remove syrup from the heat.

2. Meanwhile, mince chopped ginger in a food processor. Then, add 3/4 cup of water to the ginger and whirl until juice gets extracted. Pour the mixture over a fine strainer set over a bowl and using a large wooden spoon, press the ginger to extract the juices.

3. Stir the liquid ginger into the syrup. Reserve 1/2 cup of the ginger syrup mixture and chill in refrigerator separately.

4. Pour the rest of the ginger syrup mixture into a 9 x 13-inch pan. Cover the pan with foil and freeze until slushy at edges (between 2 and 5 hours). Stir well with a fork, breaking up the lumps, then freeze until solid (overnight works best).

5. Meanwhile, stir the peaches into ginger syrup liquid, at least 30 minutes and up to 3 hours, stirring occasionally.

6. Scrape the frozen mixture with a fork to make large flakes. Spoon ginger ice into bowls and top with coconut cream. Drain the peaches, then spoon over ginger ice. Garnish with mint sprigs.

 

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