By Nadine Smith
Candied cumquat & cherry florentines
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
- Preheat oven to 150c and line two oven trays with non-stick baking paper.
- Combine the almonds, cumquats, cherries and flour in a large bowl – mix until combined.
- 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.
- 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.
- Bake for 20 minutes or until the florentines are golden with a nice crisp edge.
- Remove from the oven and allow to cool completely on the tray.
- Once cool, gently upturn each florentine and spread with a generous layer of melted chocolate.
Allow to set for an hour then enjoy!