Appetizers
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Lemon Confiture
Lemon confiture can be served with all kinds of stuff. For this recipe it went with artisinal cheeses.Ingredients
Conversions to European measurements can be found here!
- 1lb lemons
- 1 lbs sugar
- peels of 2 lemons
- juice of 2 lemons
- 4 lemons sliced
- 3 tablespoons water
Procedure
Begin by taking two lemons and peeling them with a vegetable peeler. Carefully cut the peels into very thin strips. Put the skins into boiling water for about 1 minute to blanch them. Remove them from the boiling water and drain on some paper towel.
Squeze all the juice from the peeled lemons into a medium sized sauce pan. Discard the remaining skin and pulp. Add 3 tablespoons of water to the pot. Bring to a boil and add the sugar. Mix thoroughly and return to a boil then add the lemon slices. Add half the lemon peels and bring the mix to a very gentle boil. Allow it to cook for about 20 minutes stiring occasionally. In the last minute add the remaining lemon skins. Mix again and turn the heat off. Let the mixture sit for an hour to cool completely. Transfer to a very clean bowl.
