Lemon Marmalade topping for Soft Sharp Cheese Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lemon
Sugar
Water
|
|
Directions: |
Directions:1. Remove zest from lemon in strips with knife or peeler trying to avoid any white pith. Cut into small strips (like toothpicks) and place in small saucepan.
2. Remove pith from lemon and supreme* the flesh. Cut supremes into small pieces and add to pan with zest strips.
3. Cover strips and flesh with sugar (equal to the volume of lemon) and then add water just to cover.
4. Cook until flesh has dissolved and liquid is like syrup (about 45-60 minutes).
Place cooled marmalade on top of or around soft cheese ie brie.
*supreme segments are pieces of lemon without the membrane that separate the segments. You can do this by removing all the pith/membrane on the outside of the lemon and then with a very sharp knife, remove each section by cutting in between the membranes. |
|
Number Of
Servings: |
Number Of
Servings:Makes about 1/3 cup |
Personal
Notes: |
Personal
Notes: I watched a chef from Spain make this on television when I was planning a dinner party. I decided to give the marmalade a try and WOW--my guests asked if it came in a jar so they could buy it. I have made it numerous times with always great results.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Lemon Marmalade topping for Soft Sharp Cheese is from