This sauce is great with crepes. I saw it at Martha Stewart magazine, and the picture looked so delicious.
And it is delicious. The only thing I do differently to the sauce is to add some lemon rind.
The recipe also had an addition of Candied Lemon Slices. I'm adding the recipe below. It takes some time to prepare it, but it's so easy to make.
I have served them with ice cream, and it gives such a fresh taste that you start craving it:) Yum.
And it is delicious. The only thing I do differently to the sauce is to add some lemon rind.
The recipe also had an addition of Candied Lemon Slices. I'm adding the recipe below. It takes some time to prepare it, but it's so easy to make.
I have served them with ice cream, and it gives such a fresh taste that you start craving it:) Yum.
LEMON-CARAMEL SAUCE
Ingredients:
1 cup sugar
3 tablespoon fresh lemon juice
1 tablespoon limoncello, (Italian lemon flavored liqueur; optional)
2 tablespoon unsalted butter, cut into small pieces
Directions:
Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.
Remove from heat; whisk in lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.
The sauce can be refrigerated in an airtight container up to three days. Gently reheat it just before serving.
Makes about 1 1/4 cups
Ingredients:
1 cup sugar
3 tablespoon fresh lemon juice
1 tablespoon limoncello, (Italian lemon flavored liqueur; optional)
2 tablespoon unsalted butter, cut into small pieces
Directions:
Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.
Remove from heat; whisk in lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.
The sauce can be refrigerated in an airtight container up to three days. Gently reheat it just before serving.
Makes about 1 1/4 cups
CANDIED LEMON SLICES
Ingredients:
1 large lemon
1 cup sugar
Directions:
Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low.
Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour. 4. Transfer to a baking sheet lined with parchment.
Let stand until ready to serve.
Makes 1 dozen.
Ingredients:
1 large lemon
1 cup sugar
Directions:
Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low.
Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour. 4. Transfer to a baking sheet lined with parchment.
Let stand until ready to serve.
Makes 1 dozen.
No comments:
Post a Comment