A close relative to ginger with less spicy bite and additional hints of pepper and citrus in its flavor, galangal becomes very mild when candied, a great substitute for people who think candied ginger’s too strong. Candied galangal makes a great snack, but can also be used (as disks, cut into strips, or finely diced) as a dessert ingredient or topping for vanilla ice cream.
As a bonus, you’ll also end up with some tasty galangal simple-syrup for use in desserts, sorbets, or drinks (try it in tea or cocktails!).
Note: Keep an eye the water level to make sure the syrup doesn’t over reduce and start to burn. Add an additional cup of water if necessary.