[Sca-cooks] Candied ginger?

[Phil Troy / G. Tacitus Adamantius]

Also sprach Sue Clemenger:
>Hmmm....soo....what does one use the syrup for? I'd imagine it might 
>be tasty in tea, or perhaps on the right kind of pancake.  Would it 
>work for liqueur?
>--maire

Crepes
Baklava
Some kind of Rahat lokoum-ey thing?
Gelati/Granati/Sorbet
Glaze for roast duck?

Adamantius (no, do not even think about putting ginger syrup on me, 
I'm just signing this)

>
>Olwen the Odd wrote:
><snipped>
>>After your entire kitchen is completely permiated with the smell of 
>>ginger, strain it, reserving the syrup.
>
>
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