Broiled Citrus with Honey and Candied Ginger


Years ago one of our favorite cafés served a modest desert of orange segments drizzled with honey, dotted with candied ginger and briefly tucked under the broiler. It has been one of our dead-of-winter tricks ever since. This time we used slices of eight different varieties of citrus with their peels, julienned the candied ginger and drizzled liberally with honey before broiling. Then we insisted on using our fingers to ritually pull it apart and share each piece.

jane beck

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