From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and fish." You could also chop some of it finely to add to a vinaigrette or a light pasta dish. You can save your juiced lemon halves in the freezer until you have enough to make a batch. Also, if you cannot use the confit fast enough, you may want to store it in small containers in the freezer to eliminate the possibility of microbial growth.
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- 1Cut the lemons in half; squeeze the juice and reserve it for another use.
- 2Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
- 3Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
- 4Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.
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Nutritional Facts for Lemon Confit
Serving Size: 1 (357 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 66.4
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 934.4 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 2.6 g
- Sugars 2.7 g
- Protein 1.0 g