Alexina Anatole has a recipe the The Guardian today for Pear and ginger overnight oats. Reading the comments, ofyen the best part of many of these articles, someone mentioned loving “ginger balls” ( with necessary rude remarks a la SA 1990s!).
On further reading, I learned that these are chunks of fresh ginger, cooked in syrup and water to preserve them. Useful in all sorts of cooking, from muesli to Ginger Fool to Ginger Martini. Must give it a go. This Preserved Stem Ginger in Syrup recipe was recommended. Reminder from comments: don’t stir.
Preserved Stem Ginger in Syrup
Preserved Step Ginger recipes from The English Kitchen.
www.theenglishkitchen.co