can­died-fruit sun­dae

SERVES 12

Yoga Journal - - LIVE WELL -

From chef Gabe Kennedy, win­ner of ABC’s The Taste 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. 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.

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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