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    IN SEASON RECIPE – JULY

    Date:

    By Nadine Smith

    Candied cumquat & cherry florentines

    Makes 18

    For the candied cumquats

    • 500g cumquats, washed and stems removed
    • 1/2 cup water
    • 1 cup white granulated sugar

    Cut each cumquat into 3 or 4 pieces depending on size, removing any pips along the way. Add sugar and water to a medium saucepan and bring to the boil. Add the cumquat pieces and gently simmer for 10 minutes until the cumquats are glossy and the sugar syrup reduced. Transfer to a clean bowl and allow to cool.

    For the florentines

    • 200g flaked almonds
    • 200g candied cumquats, drained from syrup, finely chopped removing any excess pips along the way
    • 100g glaced cherries, finely chopped
    • 90g plain flour
    • 75g unsalted butter, cubed
    • 75g caster sugar
    • 110g honey
    • 15ml cumquat juice
    • 200g couverture chocolate 54%, melted

    Method

    1. Preheat oven to 150c and line two oven trays with non-stick baking paper.
    2. Combine the almonds, cumquats, cherries and flour in a large bowl – mix until combined.
    3. In a small saucepan, melt the butter, sugar, honey and kumquat juice until the butter is just melted and slightly mixed. Add this to the almond mixture, folding gently with a metal spoon taking care not to crush the delicate flaked almonds too much.
    4. Spoon 1 ½ tablespoons of the mixture onto a lined baking tray, flatten with the back of the spoon. Repeat over the 2 trays, allowing room to spread.
    5. Bake for 20 minutes or until the florentines are golden with a nice crisp edge.
    6. Remove from the oven and allow to cool completely on the tray.
    7. Once cool, gently upturn each florentine and spread with a generous layer of melted chocolate.

    Allow to set for an hour then enjoy!

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