Anybody ever make preserved lemon compote?

I'm thinking about merguez sausages for an appetizer and I wondered about serving it with a sweet/salty preserved lemon compote but have no idea how to approach that. Any ideas?

[Jenise]

Howard, never had such a thing as the compote you mention, but that never stopped me from having an opinion. If you gave me JUST that description, and lacking any actual preserved lemons, I'd poach lemon slices in olive oil, then chop them and mix with a little apricot jam, salt, fine diced onions tamed in a little vinegar and drained (maybe red onions, which turn such a pretty magenta), some finely chopped cilantro and then add back some of the poaching oil to achieve the consistency I wanted. Might add a pinch of cinnamon, though that could be too busy. I'd not add that until the end.

I just knew you'd respond.

Your idea sounds very intriguing. This thing was inspired, however, by a jar of preserved lemons I have hanging around in my fridge. Now what?

[Jenise]

Ha! You tricked me!

Well, since you already have the lemons, build your sauce the same way except add uncooked EVOO. Or, go more savoury and starting with the chopped preserved lemons, add olive oil, possibly fresh lemon juice, pinches of sugar to balance the salt, and to that base then add your seasoning like chopped herbs (mint and parsley would be perfect for merguez), and maybe some interesting seed spice like fennel and mustard. I make something similar out of fresh meyers to pair with lightly baked whole salmon filets and can vouch for the fact that it's goodness.