Burnt Lemon Gin Marmalade

We are rarely exercised to make MARMALADE, which seems far too hard and messy. But this recipe created by Dali (chef at our local cafe Annabel’s) definitely piqued some interest. Exhibit A’s organic citrus and cinnamon/cardamom notes can work in baking too.

Dali suggests using this to enhance a SIMPLE LEMON CAKE topped with mixed mascarpone and ricotta- just add a dollop of the marmalade on top.

He also says to use it as the basis of a SWEET VINAIGRETTE DRESSING, shaken with Dijon mustard, olive oil and maybe a little white wine vinegar. Add a little to salad leaves or heirloom tomatoes and herbs.

Or, add to a CHEESE PLATTER maybe with toasted walnuts and oat cakes. Beats hummous.

Burnt Lemon Gin Marmalade

5 organic knobbly lemons (the more grotesque the better the flavour)

1 kg white sugar

1 cup Exhibit A gin

Salt

First char the lemons over coal or in the oven. They need to caramelise with black bits on them.

Put the sugar, lemons and gin in a pot and bring to a simmer while stirring.

Then break up the lemons quite a lot using your stirring spoon. This activates the natural pectin which helps to set the marmalade.

Simmer for roughly 40 mins- 1 hour. The lemon skins will be almost translucent.

Season with a little salt and a splash more Exhibit A gin.

You should get a couple of decent sized jars. Good luck! (ps if it’s all too hard get Dali to create something for you – he bakes to order)

(Photos by Hannah Jensen at Studio Shrimp)