You can enjoy harvest season for months to come by preserving your fresh fruit in Bonne Maman jars.
Confit, for instance, can sound complicated but is really a simple, traditional method of storing fruit in a sugar syrup. Lemon confit, for example, is delicious and will keep refrigerated in its syrup for weeks. Many variations exist for adding a subtle, citrus dimension to many savory and sweet dishes. Whole or quartered lemons are great for savory dishes such as Moroccan tagines, while slices are perfect for decorating tarts and cakes – better yet, try them on a cheesecake with an added layer of our soft set Lemon Curd.
Here is a simple, sliced lemon confit version to try:
Heat oven to 300F
Make a sugar syrup by bringing 2.5 cups white sugar and 2 cups water to boil, simmer for 2 minutes until all sugar has dissolved.
Wash, trim, & thinly slice lemons – 5 or 6 depending on size – and remove seeds.
Lay slices, slightly overlapping, in rows on a baking sheet. Overlay with a sheet of baking paper on top – pricked all over to allow moisture to escape – and then cover whole tray with foil.
Bake for 50-60 minutes until slices are translucent. Remove foil and bake for a further 30-40 minutes until sugar is syrupy. Cool before using or storing in compote jar with syrup and a dusting of added sugar to taste / dress.