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Title: Preserved Lemons
Categories: Preserves
Yield: 1 Batch
4 c Extra-virgin olive oil
12 Lemons; washed & dried
3 cl Garlic; peeled
1/4 ts Black peppercorns (6)
1 Star anise
6 Thyme sprigs
1 Rosemary sprig
Place the ingredients in a slow-cooker.
Cover and cook on low for 10 hours, or until the lemons are very soft.
The lemons are ready to use immediately; store the lemons and
strained oil in separate containers.
Notes:
The lemons can be stored in the refrigerator for up to 1 month; keep
the oil stored in a separate container in the fridge, for
lemon-flavored oil wherever olive oil could be used, and you want
that lemon essence.
Recipe by navybear
Recipe FROM:
<
gopher://sdf.org/0/users/navybear/recipes/preserved_lemons.txt>
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