Rinds of 3 lemons. Only yellow peel with only about 1/16th inch of white pith
1/4 tsp fennel pollen
2 tsp sugar
1.5 tsp kosher salt
1/2 cup extra virgin olive oil
3 cloves garlic, left whole
Cut rind into 1/8 inch wide and 1 inch long
Add all ingredients to a small saucepan and heat slowly .
Stir frequently over low heat until you arrive at a simmer with tiny bubbles no bigger than champagne
Maintain this low simmer carefully so that lemon softens and not fries which will make them tough
Simmer for 20 minutes or until rind is soft all the way through
Remove from pan, cover and allow flavors to marry overnight at room temperature
Store in airtight container in regrigerator for three months
From Taste & Technique by Naomi Pomeroy
