Poached Lemons

Poached citrus can be amazingly versatile. You can use them as a garnish for pastries, add them to your cheese plate, or chop them up and mix them in a batter for a sweet and chewy addition. Plus, they're super easy! 

1 lemon (or orange, blood orange, grapefruit, any kind of citrus!)

3/4 cup + 2 T water

1/2 cup granulated sugar

Wash and slice your lemon. The slices should be fairly thin and uniform, as close to a 1/10th of an inch as you can get. Make sure all seeds are removed. Simmer the water and sugar and then add lemon slices and cook for about 15-20 minutes. Keep an extremely close eye on these, make sure that they stay at a simmer instead of coming to a boil. I've almost burned down my house because I walked away from the stove for 2 minutes (not really but it was close). You'll know they are done because the whiteness of the plinth will become semi-translucent and they'll look nice and glossy. Take off the heat and transfer to a bowl or container and let cool then transfer to refrigerator. When you're ready to use them, drain out the excess liquid (or find a creative use for it, it's basically lemon syrup).

An alternative method is to use a vegetable peeler or a very sharp knife and carefully slice strips of rind (make sure to remove as much of the white bitter rind as possible), then julienne them so they are the size of matchsticks and cook as directed. Since they'll be a lot smaller, your cooking time will reduce to about 8-10 minutes.