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Lemon and Peppercorn Confit

Use this confit as you would chutney, alongside grilled or roasted meats.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, May 1999


  • 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


  1. 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.

  2. 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.


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