TROPICAL FRUIT TOPPING
Slice a 2-inch piece of ginger into thin rounds.
Combine the ginger with ¼ cup sugar and
¾ cup water in a small saucepan. Bring to
a simmer over medium heat; cook until
syrupy, about 10 minutes. Let cool, then
remove the ginger and stir in ½ teaspoon
lime zest. Toss the ginger-lime syrup with
¾ cup chopped pineapple, 2 chopped kiwis
and ½ chopped mango.MALTED GANACHE
Heat ⅔ cup heavy cream and ½ cup malt powder
in a saucepan over medium heat, whisking,
until the powder is dissolved and the mixture is
steaming. Pour over 6 ounces chopped semisweet
chocolate in a bowl; let stand 3 to 5 minutes.
Stir until smooth, then let stand until thickened,
20 to 40 minutes. Pour over the cheesecake and
spread with the back of a spoon. Sprinkle with
chopped malt balls. Let set about 20 minutes.
Dress up your cheesecake with one of these!
CHERRY-VANILLA SAUCE
Drain two 14.5-ounce cans tart cherries, reserving
⅓ cup liquid. Combine the drained cherries,
1 cup bottled tart cherry juice, ⅔ cup sugar,
½ vanilla bean (add the pod and the seeds) and
a pinch of salt in a saucepan. Simmer until syrupy,
20 minutes. Whisk 2 tablespoons cornstarch
into the reserved cherry liquid, then pour into the
saucepan. While stirring, bring to a boil and cook
1 more minute. Remove from the heat and stir in
¼ teaspoon almond extract; let cool. Discard the
vanilla bean. Refrigerate until chilled.in partnership with~Trio of Toppings