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  • Stella Hanan Cohen

Candied Grapefruit Peel Dulse de gajo

Coiled strips of grapefruit peel are poached in a fragrant citrus syrup. This glossy, bittersweet treat, Dulce de Gajo makes a divine dessert topping and delicious with your favorite ice cream.

In Rhodesli tradition it is customary to have this delectable spoon sweet on hand to offer to guests, usually with coffee, or a herbal tisane and a chilled glass of water.

See recipe ‘Stella’s Sephardic Table’, p.258.

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