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Lemon and Peppercorn Confit
Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
6 lemons, scrubbed
2/3 cup sugar
1/4 cup honey
2 three-inch cinnamon sticks
20 whole pink peppercorns
20 whole green peppercorns
20 whole black peppercorns
Gallery
Lemon and Peppercorn Confit
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
Lemon and Peppercorn Confit
Lemon and Peppercorn Confit
Lemon and Peppercorn Confit
Recipe Summary
Yield: Makes 1 1/2 cups
Recipe Summary
Yield: Makes 1 1/2 cups
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 6 lemons, scrubbed
- 2/3 cup sugar
- 1/4 cup honey
- 2 three-inch cinnamon sticks
- 20 whole pink peppercorns
- 20 whole green peppercorns
- 20 whole black peppercorns
Directions
Bring a medium saucepan filled with water to a boil over medium heat. Cut each lemon in half, and scrape out pulp. Roughly chop the pulp; set aside. Julienne the lemon peel to a 1/4-inch thickness. Place the lemon peel in the saucepan. Simmer about 10 minutes. Drain; rinse under cold water.
In a small saucepan, combine the sugar, honey, and 1/2 cup water. Bring mixture to a boil over medium heat. Cook until the sugar has completely dissolved. Break cinnamon sticks into pieces. Add cinnamon, peppercorns, lemon peel, and pulp to honey mixture. Cook about 25 minutes more, until the lemon peel is very tender and liquid is slightly caramelized. Transfer from heat. Serve, or store in an airtight container, refrigerated, up to 2 weeks.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon and Peppercorn Confit
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon and Peppercorn Confit
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
