(1-inch) pieces peeled gingerroot, slightly mashed

1 cup half-and-half

3 egg yolks

2 tablespoons sugar A variety of tropical fruits, sliced

• In a small heavy saucepan over medium-low heat, bring the ginger and the half-and-half to a slight simmer. Do not boil.

• In the meantime, whisk together the eggs yolks and the sugar.

• Slowly pour the hot half-and-half into the egg mixture, stirring constantly so that the eggs do not cook.

• Pour the custard back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon for 5 minutes or until slightly thickened.

• Pour the crèmes anglaise through a mesh strainer into a clean bowl and let cool to room temperature.

• Pour over slices of your favorite tropical fruits.

Freezing Ginger

Ginger freezes fantastically. However, you may want to peel it, cut it into 1-inch pieces, and then wrap it tightly before doing so.