This confit is a sweet, sharp, and slightly peppery relish. Use with fish, meat, or with bread and cheese.
1⁄2 pound radishes, trimmed, cut into 1⁄4-in thick slices
1⁄2 lemon, zest and juice only
1⁄2 orange, zest and juice only
2 tablespoons granulated sugar
2 to 3 tablespoons butter salt and freshly ground black pepper
Place all the ingredients into a wide shallow pan along with enough water to almost cover the ingredients. Bring up to the boil, then reduce the heat and simmer gently for about 30 minutes, stirring from time to time, until all the liquid has reduced down to a few tablespoons of rich buttery syrup and the radishes are very tender. Serve warm (it reheats beautifully).