Use this sweet-tart relish with lamb, fish, pork or roasted chicken.
3 Meyer lemons
1 tablespoon olive oil
1/2 cup shallots, sliced
2/3 cup white fruity, floral wine (i.e., Riesling or viognier)
1 tablespoon plus 1 teaspoon sugar
2/3 cup dried dates, chopped
Salt and freshly ground black pepper
1/3 cup mint leaves, chopped
Cut the pithy ends off the lemons so that you can see the flesh. Slice thinly into 1/8-inch rounds, removing seeds as you go. Slice the rounds into quarters so that all pieces are about 1/2-inch. Set aside.
In a skillet, heat the olive oil over medium heat, and then add the shallots. Cook the shallots and until very soft, about 6 minutes. Add wine and simmer until liquid is reduced by one-third. Add sliced lemons, sugar and dates, and simmer until liquid is almost completely evaporated. Remove from heat. Season to taste with salt and pepper and stir in all the mint. Serve immediately.
YIELD: 1 1/2 cups