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Old 02-05-2007, 03:55 AM   #1
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Opinions, about my lime preserve, please

I scored a big bag of limes, at the weekend.
I plan to chop up the limes and grate the zest.
I will cook the limes and zest, with honey, water and some cardamon seeds.

What does everybody think. Would cardamon seeds taste good here?
And/or does anybody have any other comments or idea, to add.

Mel

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Old 02-05-2007, 04:29 AM   #2
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Mel, to my taste, cardamon will not go well with the rest. Nevetheless, you can try a very small batch to see how it tastes to you.
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Old 02-05-2007, 05:07 AM   #3
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What would u flavour it with, boufa?
I have most spices, in the house.

Mel
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Old 02-05-2007, 05:53 AM   #4
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Mel, citrus fruits are very aromatic, as such there is no need for me to add any spices to them. When I do Greek preserves from the peels of lemon, pomelo, or Seville orange, I only add sugar and water. I also remove some rind by grating first to take out the bitterness, cutting into pieces, stringing them before boiling them briefly, then soaking in water a couple of times again to take away the bitterness and then cooking them.
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Old 02-05-2007, 06:03 AM   #5
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I love lime marmalade, but I think a lime preserve with cardomon and perhaps cocnut could be intriging......though I would ditch the honey I think. Try a little and see what you think! Maybe make a tiny amount and plan to use it all quickly rather than store, or ditch it if you don't like it.
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Old 02-05-2007, 06:03 AM   #6
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I'd leave out the cardamom and put in triple sec or champagne at the end.
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Old 02-05-2007, 06:09 AM   #7
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Thanks boufa.

I dont kow yet, whether to skip the cardamon or experiment

Mel
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Old 02-05-2007, 06:19 AM   #8
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Wow Lulu
Coconut. What a good idea. I have some in the house, too. The coconut and cardamon is looking worth it, for its expermental value.

Mel
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Old 02-05-2007, 06:21 AM   #9
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Hello Vera Blue

I dont have any tripple sec or Champagne, at the moment. Only rum and white wine.

Mel
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Old 02-05-2007, 06:23 AM   #10
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What is this going to be when it finally gets made? I'm not clear on that at all.
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