"This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and even with bread and cheese."
|9 oz||radishes (trimmed, cut into 1/4 inch thick slices)|
|1⁄2||lemon (zest and juice only)|
|1⁄2||orange (zest and juice only)|
|2 T||sugar (granulated or caster)|
|salt and pepper (to taste)|
|water (to cover)|
1.) Place all ingredients in a wide shallow pan along with water enough to cover everything.
2.) Bring the water to a boil, then reduce to a simmer. Gently simmer for about 30 minutes, stirring from time to time. Continue to simmer until all the liquid has reduced down to a few tablespoons of syrup, and the radishes are very tender. Serve warm (though it also reheats well!).