When I was on vacation in Napa we enjoyed our dinner at La Torque. It was there that I tasted for the first time Fennel Marmalade. It was amazing with fish but I was thinking today that it would also be amazing stuffed into a turkey breast that I prepared in the sous vide. It would have also come out great doing the turkey breast stove top in a fry pan too. Anyway this is how I made fennel marmalade. I got 6 generous servings.

Ingredients for around 6 servings

2 fennel bulbs – core removed, remove dry outer coating, save fronds for garnish, slice thin

1 sweet onion – peeled, slice thin

1 hot pepper or to taste – sliced thin (I used 1/2 spicy banana pepper

1/4 cup sugar

2 lemons – the fresh squeeze juice and zest (save zest for garnishing)

2 Tablespoons extra virgin olive oil

2 Tablespoons white wine

1/4 teaspoon white pepper

3/4 teaspoon sea salt (or to taste)

1/2 teaspoon fennel seeds – crushed fine

Directions

Everything (except garnishes fennel fronds & lemon zest) goes in a pot on medium high heat. You need to bring this to a boil and then reduce to simmer till thickened like marmalade. I think this took close to an hour.

Enjoy with fish, chicken, or turkey!

Enjoy!