december 2017 / january 20184 orange peels (or 5 lemon or (^) yogajournal.com.sg
3 grapefruit peels), sliced into 1-inch
long strips
3 cups sugar, plus 1 tbsp for dusting
1 ½ quarts vanilla ice cream or gelato
3 plums or peaches, sliced
1 ½ tsp freshly grated ginger
Using a paring knife with its sharp edge facing
away from you, scrape along each citrus peel
to remove most of the pith.
In a medium saucepan bring 2½ cups
cold water to just boiling, then add
sugar and simmer fruit peels until
translucent, about 1 hour. Remove
peels and drain with a slotted spoon.
(Store leftover simple syrup in the
fridge for cocktails, tea, and other
desserts.) Place peels on a plate,
uncovered, and let dry overnight.
Dust with additional 1 tbsp sugar and
store in an airtight container.
Top a scoop of vanilla ice cream with
3–4 slices plum, 1 tbsp candied citrus
peels, and 1/8 tsp ginger.
Candied-fruit sundae
SERVES 12
This dessert makes great use of the fruit peels
we usually throw away. The candied peels can
garnish any sweet treat or be eaten alone.
From chef Gabe Kennedy, winner
of ABC’s Th e Tas te
nutritional info 380 calories per serving,
8 g fat (5 g saturated), 76 g carbs, 2 g fiber,
4 g protein, 62 mg sodium
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