101.   Remove from the heat, and wrap in cheesecloth with the orange zest and the lemon zest.

102.   Remove the pan from the heat and add the lemon zest, reserved fig pulp and tarragon.

103.   Remove and discard the lemon zest and cloves.

104.   Remove the whole spices and lemon zest.

105.   Regular thyme and lemon zest are a good substitute.

106.   Serve immediately garnished with the mint and lemon zest, if desired.

107.   Serve, spooning some custard, lemon zest and sage on top and sprinkling with coarse salt.

108.   Sprinkle with the lemon zest, chives and black olives, and season with pepper.

109.   Stir in lemon zest and juice, and remove from heat.

110.   Stir in the lemon zest.