Candied Kumquats For Sour Lemon Cake Recipes

CANDIED KUMQUATS OR MEYER LEMONS

Steps:

• In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
• In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
• Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
• Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
• Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.

CANDIED KUMQUATS

Steps:

• Cut a round of parchment paper to fit inside a small heavy saucepan and set aside. Put kumquats in saucepan with enough cold water to cover and bring just to a boil. Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, water (3/4 cup) , and a pinch of salt. Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes. Cool completely in syrup.
• Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar.
• Do Ahead
• Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.

SOUR LEMON CAKE

Steps:

• Make the Cake: Preheat oven to 350 degrees; butter and flour two 6-inch round cake pans. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.
• In a large bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk, mixing well after each addition. Stir in lemon zest.
• Place 2 3/4 cups batter in each prepared cake pan. Transfer to oven and bake until a cake tester inserted into the centers comes out clean, 45 to 50 minutes. Remove from oven and let cool slightly in pans; invert cake onto a wire rack.
• Make the Glaze: In a small bowl, mix together Cognac, lemon juice, and sugar until sugar is dissolved. Brush glaze over cake and let cool completely. Serve with candied lemon slices and kumquats.

CANDIED KUMQUATS FOR SOUR LEMON CAKE

Steps:

• Using a needle or a toothpick, prick small holes in kumquats all around; set aside.
• Bring sugar and 2 cups water to a boil over medium-high heat. Cook, stirring, until sugar dissolves. Reduce heat to simmer and add kumquats; let simmer for 2 hours.
• Remove from heat and let stand until cooled to room temperature. Place kumquats and liquid in an airtight container; refrigerate overnight.

CANDIED KUMQUATS

Steps:

• Wash kumquats in warm, soapy water and rinse well. Pierce each one in a few places with a fork to prevent bursting while cooking.
• Bring water to a boil in a medium saucepan over medium-high heat. Add kumquats and simmer until tender, 5 to 10 minutes. Remove with a slotted spoon and drain.
• Add sugar to water and bring to a boil. Let boil 5 minutes and add drained kumquats. Simmer for about 1 hour, or until fruit is completely transparent. Remove from heat, cover pot, and allow fruit to sit overnight.
• Heat oven to 250 degrees. Drain kumquats well in a colander, discarding syrup. Space evenly on a parchment-lined baking sheet and leave in oven from 2 to 4 hours, or until they feel somewhat dry and tacky. Roll kumquats in sugar, if desired. Store in a single layer in an airtight container for up to 3 weeks.

CANDIED KUMQUATS

Steps:

• Cut kumquats in half crosswise, and remove pits. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Drain in a sieve, and repeat process three more times.
• Place sugar and 1 cup water in a medium saucepan, and bring to a boil. When all sugar has dissolved, reduce heat to low, and add kumquats. Cover, and cook 40 to 45 minutes, until translucent. Remove from heat, and allow to cool completely in syrup. Candied kumquats can be stored in the syrup in an airtight plastic container up to 3 days.