The meyer lemon season runs from October to April, and with the season drawing to a close, preserving this famous lemon allows you to enjoy it long after the season ends. Fresh from California, Dandy Meyer Lemons are a cross between a lemon and a mandarin orange, with a rich, dark and aromatic juice that is much sweeter than a conventional lemon. This richness gives this compote less acidity than traditional lemon compote, allowing it to be used as a compliment to a number of dishes.
White granulated sugar
1 Cup (16 tbs) ((more if you like it sweet))
1. Remove the rind of the Dandy Meyer Lemons with a peeler.
2. Add the peels to a blender and blitz them into small pieces for finer compote, larger for a more textured compote.
3. Remove the pith from each Meyer lemon and then discard it.
4. Slice the Meyer lemons in half, and then juice them, pulling the flesh of the Meyer lemon away from the skin.
5. To a sauce-pan on medium to low heat add the juice, the flesh and the rind of the Meyer lemon.
6. Once warm, add the sugar and stir until the mixture is thick and the juice is reduced.
7. Before placing in a storage jar, allow it to cool to room temperature. Serve as desired.