| Combine
the raspberries, palm fruit, five-spice powder and water in
a small sauté pan over medium-low heat. Heat the mixture just
until the syrup simmers and begins to thicken. Do not allow
the mixture to boil. Boiling will break down the raspberries.
Keep the raspberry and palm fruit warm until service.
*I used
"Handaan" brand palm fruit in red syrup from the Philippines
in this recipe. Palm fruit comes in 12oz. jars and can be
found in the canned fruit section of Asian grocery stores.
Any cookies found at the Asian grocery store will do, but
I like very thin, round, honey-sesame cookies because they
are delicate and crispy.
To serve,
place a scoop of the candied ginger ice cream in a serving
bowl or large martini glass. Spoon some of the warm raspberry-palm
fruit mixture over the ice cream. Place one of the honey -sesame
cookies at an angle in the ice cream. Garnish with a sprig
of fresh mint.
|
