Compote of lemon peels


When I cook something and I remain lemon peel, I had never throw. I cook a very simple, but delicious compote.

Compote of lemon peels
Compote of lemon peels

This recipe I got when I started in my pastry cook lemon cheesecake (link to recipe found at the end of the article). After each order I stayed Mountain lemon peels, which I was sorry to throw out. I have written many times that try to make maximum use of the product, before you throw it away.

All, of course, within reasonable limits. Dry tea on the battery, and then again it I will not brew. I believe that it is important to wisely use our planet's resources. Therefore, I reduce the amount of waste and save your family budget.

All the ingredients necessary for the preparation of stewed fruit, you will find at the end of the article. Enjoy reading!

Cooking method

Lemon crust I have left after squeezing fresh juice. Cut them into quarters, so they will be less than the float and better penetration. Post peel in a large saucepan, add sugar and pour the water. If crusts still remained the flesh, I can suppress kartofeledavilkoy to stand out juice.

I put on medium heat and bring to a boil. After boiling, cook for 10 minutes, then remove from heat, cover with a lid and leave to infuse overnight. In the morning strain compote and poured it on a pre-sterilized bottles (both sterilize the dishes I wrote earlier, leave a link at end of article) and put them in a cool place.

Taste compote obtained saturated and with a slight bitter taste which gives the interior of the lemon peel. Before use, dilute I compote water. When ill, I cook from it a hot drink, just compote dilute with boiling water 1: 1, helps better than any Theraflu.

If you citrusy bitterness do not like, it is better to abandon this recipe. And I really like the taste of this and brings the taste of candy citron that a child's parents were hiding from me.


Peel of 3 lemons

250-300 grams of sugar

~ 2 liters of water

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