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Pineapple Ginger Sauced Tropical Fruit
1 fresh pineapple
1 Spice Barn Vanilla Bean
2 tablespoons sugar
1 teaspoon freshly grated ginger
1 tablespoon Spice Barn Crystallized Ginger, finely chopped

Skin pineapple and dice, reserving 1/4 of the fruit.  Process in food processor until smooth.  Strain into a pan.  Add vanilla bean, sugar, and fresh ginger; cook over medium heat until thickened, about 8 minutes.  Remove pineapple sauce from heat.  Scrape seeds from the vanilla bean, stir the seeds into the sauce, and discard the pod.  Combine the warm sauce with the remaining pineapple.  Spoon over tropical fruit.  Sprinkle with crystallized ginger. 
 

Brunch Fruit
1 cup bananas
1 cup mandarin oranges
1 cup pineapple chunks
1 cup cantaloupe chunks
1 cup honeydew chunks
1/2 cup plain yogurt
1/2 cup mayonnaise
2/3 cup orange juice
3 tablespoons honey
3 tablespoons Spice Barn Crystallized Ginger, finely chopped

Combine juice, ginger, and honey in a saucepan; bring to a boil, stirring occasionally until thickened and reduced by half.  Strain and chill mixture.  Blend fruit in serving bowl or individual dishes.  Blend mayonnaise and yogurt with juice mixture.  Serve dressing with fruit.  Garnish with mint, if desired.

Ginger Cream Spread
3 ounces cream cheese
2 tablespoons finely chopped Spice Barn Crystallized Ginger
2 tablespoons finely chopped almonds
1 teaspoon milk

Combine all ingredients; blend thoroughly.  A great spread for breads and rolls.

Spiced Peaches
1 cup sugar
1 1/2 cups brown sugar
1 cup vinegar
1 cinnamon stick
1 tablespoon whole cloves
2 quarts peaches
1 1/2 teaspoons mustard seed
1/4 cup Spice Barn Crystallized Ginger, chopped

Scald peaches in hot water and remove skins.  Cook sugar, vinegar, and spices for 20 minutes.  Drop in peaches a few at a time.  Cook until tender.