For the physalis compote, remove the paper wrapper from the physalis.
Wash the lemon hot, cut a few pieces of the peel into very fine strips and squeeze out one half.
Bring the physalis to a boil with the sugar, lemon zest and a tablespoon of lemon juice in a small saucepan and steam until the physalis are soft. However, they should not break down.
Pour the physalis compote into bowls and serve cold.
Put the physalis away from the wrapping, prick them out, and boil them in a small amount of tap water together with sugar and juice of one lemon. Suitable as a last course or as an accompaniment to meat dishes.
Preparation Tip:
If you like, you can refine the finished physalis compote with a shot of white rum.
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