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