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From Kyle Phillips, Your Guide to Italian Cuisine and found on About.com website. This is quite easy, and quite refreshing and included in the Zaar World Tour 2005 swap.
- Wash lemons, slice thinly, grate the apple and place both in medium saucepan. Add sugar to fruit and bring to a slow boil cooking fruit for 30 minutes.
- Remove the marmalade from heat, stir in the brandy, and transfer the marmalade to sterilized jars. Seal jars, let cool, and store in your pantry.
I originally posted a review for this recipe back in September 2005. In December I made another batch (triple quantity this time) and gave jars of this marmalade as as Christmas gifts. I'm pleased to report that everyone seems to love this marmalade as much as we do, so thanks again Lauralie41. Here's what I said first time round: I quartered the lemons as suggested, by Chef Kate. I cooked my marmalade really, really slowly and simmered it for a bit longer than the recipe states. The finished product is a softer set than usual marmalade, but there's so much fruit that its not runny. A sharp taste, without the ouch! Scrumptious.
This reults in a cross between a marmalade and a sauce. It has a very rich, bitter lemon flavor, nicely balanced by the sweet apple flavor. I am looking forward to using this in jam tarts or as an extra touch on various fruit and frozen desserts. In the future I think I would quarter the thin slices of lemon.