With a flury of company here this week (before, during and after my graduation), I whipped up one of my favourite summer desserts, Panna Cotta, to serve this week. I usually serve Panna Cotta with fresh fruit and some sort of fruit sauce (this time a mix of mango and fresh local nectarines, blueberries and strawberries with lemon balm from our garden) and I like to have some sort of garnish. Candied lemons fit the bill- very pretty, and really delicious.
Candied Lemon Slices
adapted from Martha Stewart
yield: garnish for 12
1 lemon, thinly and very evenly sliced
3 cups water, divided
ice water bath
1 cup sugar
Thinly slice lemon. Because I don’t have a mandoline, I used two skewers to guide my knife (which was newly sharpened) and it worked great. Discard seeds and ends of rind.
Bring a medium saucepan of water (2 cups) to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 2 minutes. Drain, and immediately plunge slices into ice-water bath. Drain.
Transfer to a cooling rack (sprayed with cooking spray so the lemons do not stick). Let stand about 24 hours to set. They will still be a little sticky, but firm. Store between layers of wax paper in an airtight container. I also saved the syrup to use in homemade iced tea and it was delicious!