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Dark robust maple — bold flavor for baking, glazes, marinades
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Crystallized maple syrup — baking, rubs, finishing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Dark robust maple — bold flavor for baking, glazes, marinades
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Crystallized maple syrup — baking, rubs, finishing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Combine 1/4 cup water and fresh ginger in heavy medium saucepan. Cover; simmer until ginger is tender, about 5 minutes. Stir in syrup, whiskey, lemon juice, lemon peel and nutmeg. Simmer 10 minutes to blend flavors, stirring occasionally. (Can be made 2 days ahead. Cover; chill. Bring to simmer before continuing.) Slice pears into rounds. Overlap 6 rounds on each plate. Drizzle sauce over. Top with crystallized ginger and mint.