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PAKISTAN CUISINE

Stuffed Lemons

 


Lavender Dressing
6 tbsp water
2 tbsp freshly squeezed leomon juice
2 1/2 tbsp dried lavender leaves
1/4 cup superfine sugar
Drop of rose water
Stuffed Lemons
 
2 medium lemons, halved, squeezed and juice reserved
2 fresh apricots, pitted and finely diced
2 plums, pitted and finely diced
2 to 4 tsp minced fresh green jalapeno pepper
Mint leaves for garnish

Methods

prepare dressing first.: In a small saucepan, mix water, lemon juice, lavender and sugar together and heat on low heat for two or three minutes, stirring constantly till sugar is dissolved. Strain and add a drop of rose water, if desired. Do not overcook or let stand without straining or mixture will turn bitter. (may be prepare in advance and refrigerated. Use extra over fruit salads, fine vanilla cake or ice cream).

Use a spoon to hollow out each lemon half, leaving only the white pith. Cut a slice out of the stem end so it will stand.
Finely dice fruit and combine in a small bowl with jalapeno pepper. Add a pinch of salt, if desired. Mix gently and stuff lemon halves. Top each one with 1 1/2 tsp Lavender Dressing, garnish with mint leaves and serve, or cover and chill till serving time

Makes four servings


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