Lemon Stuffed With Piquant Fruit Salad, Lavender Dressing

August 20, 2006

Lavender Dressing:

6 tablespoons water

2 tablespoons freshly squeezed lemon juice

2 1/2 tablespoons dried lavender leaves

1/4 cup superfine sugar

Drop of rose water (optional)

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 teaspoons minced fresh green jalapeo peppers

Mint leaves for garnish

Prepare dressing first: Mix water, lemon juice, lavender and sugar together in a small saucepan and heat on low heat 2 to 3 minutes, stirring constantly until 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 prepared 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. (Beware of making a hole in the bottom.)

Finely dice the fruit and combine in a small bowl with jalapeo pepper. Add a pinch of salt if desired. Mix gently and stuff the lemon halves. Top each with 1 to 1 1/2 teaspoons Lavender Dressing, garnish with mint leaves and serve, or cover and chill till serving time.

Serves 4, of 1/2 lemon each, for a light dessert. Also may be served as a condiment.

- By Amir Calphon, chef of Caramel Forest Spa, Haifa, Israel

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