Lemon Confit for Pea Stew
Use this recipe to make Pea Stew With Pistachios and Lemon Confit.
- Yield: Makes about 1/2 cup
Source: Martha Stewart Living, March 2005
- 1 lemon, cut into 1/4-inch-thick slices, seeds discarded
- 1 cup Simple Syrup for Cocktails
Cover lemon slices with water by 1/2 inch in a medium saucepan. Bring to a boil. Drain. Repeat 3 times. Return slices to pan. Add syrup. Bring mixture to a simmer over medium heat. Reduce heat to medium-low; cook until slices are just translucent, about 20 minutes. Let cool.
Refrigerate slices in syrup in an airtight container until ready to use, up to 1 week. Before using, drain slices on paper towels, and then finely chop.