Chef Norman Van Aken
These quantities may be divided or multiplied for smaller or larger batches. The easiest way to produce such a large amount of grated lemon rind is to use a vegetable peeler to peel just the yellow part, then grind it with some of the sugar in a food processor. It won't work with the peel alone.
10 Tablespoons whole black peppercorns
48 whole cloves
2 cups sugar
3 cups light soy sauce
3 cups light rum
10 Tablespoons grated fresh lemon rind
8 Tablespoons fresh lemon juice
Toast black peppercorns and cloves together in a dry skillet over moderately high heat, they will be very aromatic. Cool, then grind in a spice grinder (or coffee grinder) and transfer to a heavy saucepan. Add the remaining ingredients and heat until it begins to foam as it reduces. When it has reduced by approximately half, strain it through a fine-meshed sieve into a bowl. You want to be sure that you don't reduce it too far or it will taste burned. The consistency is close to honey at room temperature.
When the "paint" is cool enough to handle safely, store in sealable attractive bottles. Make 4 half-pint containers. May be stored at room temperature.