Skip dinner and go straight to dessert with a menu inspired by pastry master (and Top Chef Just Desserts winner) Yigit Pura
Photo by Alex Farnum
Pura uses these citrus slices as a garnish, both the way they are below (on the softer side, halfway between candied and poached) or one step further (dried overnight on a rack, then turned in sugar for a sparkly look, as in photo). Sometimes he adds cut-up lemongrass to the syrup.
Recipe: Candied Meyer Lemons