Caramelized lemons

Category: Festive kitchen
Caramelized lemons

Ingredients

Lemon 1-2 pieces
Sugar

Cooking method

  • Do you like to drink tea with lemon? And after that, love to get a disheveled yellow circle and dip it right into a sugar bowl. And then sweetly squinting and smacking his lips, taste this delicacy !!! Then this recipe is for you!
  • We need strong and juicy lemons. Wash them well in running water and dry them with a paper towel. With a sharp knife or on a grater (I cut on a Berner grater), cut into rings about 3-4 mm thick. We carefully remove all the bones.
  • Pour sugar into a saucepan with a thick bottom so that the bottom is covered thin layer. Lay out a layer of lemon circles. Sprinkle a layer of lemons with sugar again. And so we repeat until all the lemons lie in the saucepan.
  • We put the saucepan on slow Fire. It is important! If the fire is too high, then the lemons will not have time to give juice and the sugar will begin to burn. As soon as the lemons have juiced to melt the sugar more evenly, I gently shake the saucepan.
  • Cook lemons until they are sunny. A couple of times you will need to gently move the top layer down so that all the circles are evenly boiled. Then turn off the heat and let the lemons cool in the syrup. We take out and lay out the little suns on the grate (and they are so fragrant and tempting to try, immediately pull back the hand reaching out to them !!! Otherwise, you yourself will not notice that there will be nothing left). We give a few hours (they cost me the night) to dry.
  • Candied lemon (and in fact it is they) hold their shape well, but remain a little sticky. If this stickiness bothers you, then if you wish, you can dip them in granulated sugar. It looks very nice. I use these delicious treats to decorate desserts. Feel free to use the remaining citrus-sugar syrup for baking muffins and biscuits. When using this syrup in creams or desserts, try the syrup first. Some varieties of lemons give the syrup a tangible bitterness, which can significantly affect the taste of the cream (which is completely invisible in biscuits).
  • This time I added citrus-sugar syrup with orange zest (I soaked the biscuit with the juice of these oranges), boiled the mass, poured it onto a silicone mat, and cut out the hearts with which I decorated the cake the next morning.
  • Caramelized lemons

Note

Lemons are cooked only if there is a risk of spoilage. Lemons can be stored for a short time without canning, therefore, heat treatment should not destroy vitamin C, which is found in large quantities in both the juice and the lemon rind.

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Vei
Thank you so much,
how long to cook them and at what temperature? I want to do this in MV!
Solena
Quote: Vei

Thank you so much,
how long to cook them and at what temperature? I want to do this in MV!

I cook until the white crust is about to become transparent (in general, "by eye"; When the slices in the syrup cool, they reach the desired condition) and cook on the stove (I make one lemon, which is 6-8 slices. And they are simply lost in the bowl of the mule).

But I think the girls will correct me if they are not right, reasoning logically, we need a very weak boil. The lid must be open without fail (for the caramelization process to proceed. Otherwise, the condensate will dilute the sugar and the lemon will simply boil). And try the Fry-Vegetables program (there T 120-140).If the syrup boils and becomes dark (sugar burns and will taste bitter, and the color will become unsightly), then try manual 120 or 100. Something like that, probably.

And I will also try to make it in a mule next time. Intrigued herself how to do it

PS: I wrote, and then I realized that I forgot to ask what kind of mullet you have. Vei, I remember correctly, you have a cartoon Brand 37501?
irza
A very tempting recipe! Thank you!
Vei
Quote: Solena

PS: I wrote, and then I realized that I forgot to ask what kind of mullet you have. Vei, I remember correctly, you have a cartoon Brand 37501?

I have a lot of them, and in 37501 the most inflexible manual mode I have (step 20gr), in Bork 1gr, and in Redmond and 502nd 5g ...

In general, there is plenty to choose from, I would like to know what is best)))))
mother
what a beauty
Zeamays
Great idea, made with oranges.

Caramelized lemons

Caramelized lemons

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