Yoga Journal Singapore — December 01, 2017

december 2017 / january 2018

yogajournal.com.sg

4 orange peels (or 5 lemon or

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 The Taste

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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