Caramelized citrus is one of Britain’s best food creations: Segmented citrus is placed in a vessel and covered with caramel. After sitting overnight in the fridge, the citrus releases all its juices, which commingle with the caramel into a sort of syrupy compote. To cut some of the sweetness, I like to keep some of the citrus zest around. The final combination is delightful on yogurt and especially good on ice cream (I’d also recommend adding some syrup to your next gin cocktail). <br /> <br />For a more composed dessert—and a vehicle for soaking up all the ice cream meltage and syrup so you don’t miss a drop of either—perch the citrus and scoop of ice cream on a thick slab of toasted brioche.

Share: