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    Poached Lemons

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    Petre
    This document provides instructions for poaching lemons, oranges, and making candied lemons in three different methods: 1. Poaching lemons or oranges in water and sugar on the stove. 2. Poaching lemons or oranges sous-vide by vacuum sealing them with sugar and cooking in a water bath. 3. Making candied or confit lemons by simmering lemons longer in water and sugar until very soft.

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    © All Rights Reserved
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    Poached Lemons

    Uploaded by

    Petre
    108 views5 pages
    This document provides instructions for poaching lemons, oranges, and making candied lemons in three different methods: 1. Poaching lemons or oranges in water and sugar on the stove. 2. Poaching lemons or oranges sous-vide by vacuum sealing them with sugar and cooking in a water bath. 3. Making candied or confit lemons by simmering lemons longer in water and sugar until very soft.

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    This document provides instructions for poaching lemons, oranges, and making candied lemons in three different methods: 1. Poaching lemons or oranges in water and sugar on the stove. 2. Poaching lemons or oranges sous-vide by vacuum sealing them with sugar and cooking in a water bath. 3. Making candied or confit lemons by simmering lemons longer in water and sugar until very soft.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    108 views5 pages

    Poached Lemons

    Uploaded by

    Petre
    This document provides instructions for poaching lemons, oranges, and making candied lemons in three different methods: 1. Poaching lemons or oranges in water and sugar on the stove. 2. Poaching lemons or oranges sous-vide by vacuum sealing them with sugar and cooking in a water bath. 3. Making candied or confit lemons by simmering lemons longer in water and sugar until very soft.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    Poached Lemons

    Poached Lemons Cooking Method


      750 g Organic Meyer lemons, or similar variety

      750 g Sugar

      1250 g Water

    Poached Lemons (Sous-Vide Method)


      750 g Organic Meyer lemons

      750 g Sugar

    Confit / Candied Lemons


      750 g Organic Meyer lemons

      1250 g Sugar

      1500 g Water

    Prepping Lemons
    1 This recipe is suitable for oranges as well. Wash lemons. Chop off stems, and split
    lemons in half, and cut into large wedges. Cut off membranes and some part of the
    flesh as well. Remove seeds. Squeeze out scraps, and sieve. Save juice for later use.
    Add a couple more lemons in order to readjust the recipe's weight to 750g. To remove
    its bitterness, lemon needs to be blanched. Place lemon wedges in a saucepan, and
    cover with tap water, bring to boil and drain. Repeat this step twice, and drain well.

    Poached Lemons / Cooking Method

    2 Cover lemons with water and sugar. Bring to boil and cook on low simmer for 3 hours;
    uncovered. Leave lemons in saucepan, and let stand until it comes to room temperature;
    best overnight. At this juncture, poached or semi-confit lemons can be canned, or stored
    refrigerated for months.
    Poached Lemons / Sous-Vide Method

    3 In a large vacuum packaging bag, add lemons and sugar. Vacuum seal immediately
    otherwise lemons will begin to render juice which makes it harder to crayovac; unless
    you owns a professional grade machine. In a large pot, preheat water first on the stove,
    and turn off. Set the sous-vide cooking device at 187ºF/86ºC. Immerse bag in hot water
    and cook for 5 hours. After an hour cooking though, massage the bag to redistribute
    sugar. Let stand at room temperature for 3 hour prior placing in the refrigerator.
    Poached lemons can be kept for up to 12 months. Once bag is opened, lemons can be
    re-vacuumed sealed, or canned, or kept in jar for up to 3 months. The rendered juice
    from poached lemons can also be used for a lemony simple syrup, sorbet, ice cream,
    plated dessert inserts... Poached lemons can be used for many pastries such as Lemon-
    Shaped Dessert, Lemon Ice Cream Tart, Lemon Tart, Ice Creams, Sorbets, and so
    on...Check these recipes out!
    Poached Oranges

    4 For the cooking and sous-vide method, follow the same protocol. You may want to add a
    couple blanched lemon wedges, a vanilla bean split in half, or any other spices you like.
    Note that for the sous-vide method, poach oranges at 191ºF/88ºC for 5 hours.

    Confit / Candied Lemons / Oranges

    5 Lemon confit are more concentrated in sugar and firmer. They are suitable for
    panettone, king cake topping, fruit confit / Tutti-frutti, coated in tempered chocolate
    etc... In a large saucepan, throw in prepared lemons with water and sugar. Cook on low
    simmer for 4 hours. Leave lemon confit in the saucepan, and let stand at room
    temperature overnight. Store lemon confit in jars with its syrup for up to 12 months.
    Lemon confit can also be vacuum sealed; drain prior to bagging. Keep refrigerated for
    more than a year. Save syrup for later use such as brushing out apple turnover, king
    cake...

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