Candied Kumquats
Who doesn't want a reason to linger at the table? A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade. Use leftover syrup to drizzle over pound cake or to sweeten tea.
Who doesn't want a reason to linger at the table? A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade. Use leftover syrup to drizzle over pound cake or to sweeten tea.
- Carbohydrate 15 g(5%)
- Fat 0 g(0%)
- Fiber 1 g(3%)
- Protein 0 g(0%)
- Saturated Fat 0 g(0%)
- Sodium 2 mg(0%)
- Calories 60
Step-by-step
- Cut a round of parchment paper to fit inside a small heavy saucepan and set aside.
- Put kumquats in saucepan with enough cold water to cover and bring just to a boil.
- Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, 3/4 cup water, and a pinch of salt.
- Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes.
- Cool completely in syrup.
- Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use).
- Roll kumquats in remaining 1/2 cup sugar.
- Candied kumquats keep in syrup up to 3 months, chilled. Strain before coating with sugar.
Candied Kumquats: A Little Slice of Sweetness
As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are both delicious and efficient, and these candied kumquats fit the bill perfectly. The process is surprisingly simple, and the result is a delightful treat that elevates even the simplest dessert or afternoon tea.
The first time I made candied kumquats, I was amazed by how the simmering process transformed these little citrus fruits. Their initially tart flavor mellows into a sweet, almost marmalade-like experience. The glistening, sugary coating adds a beautiful touch, making them almost too pretty to eat (almost!). The best part? The recipe is incredibly versatile. The leftover syrup is pure gold – perfect for drizzling over pound cake, adding a unique sweetness to tea, or even as a sophisticated glaze for ice cream.
What I love most about this recipe is its adaptability. It's not just a seasonal treat; it's a year-round indulgence. I often make a batch during the holidays, presenting them as a small, homemade gift for friends and family. The elegant presentation and unique flavor make them a truly memorable present.
Beyond the holidays, these candied kumquats are a welcome addition to my everyday routine. A few scattered on a bowl of yogurt or alongside a piece of cheese elevates a simple snack into something truly special. They also make an excellent addition to charcuterie boards, providing a bright, citrusy counterpoint to richer flavors.
The preparation itself is a relaxing ritual for me. The gentle simmering, the sweet aroma filling my kitchen – it's a small moment of peace in a busy day. And the best part? Knowing that I've created something beautiful and delicious from scratch. This recipe is more than just a dessert; it's a small act of self-care, a moment to slow down and appreciate the simple pleasures in life.
Beyond the Recipe: This recipe has a fascinating history. I discovered it in an old Gourmet magazine recipe. The magazine, sadly, is no longer published, but the recipe has endured. It's a testament to the enduring appeal of simple, well-made food. It's a reminder that even amidst the rush of daily life, we can create moments of joy and satisfaction through cooking. Making these candied kumquats is a reminder to cherish those small moments and to savor the sweet taste of accomplishment.
So, give this recipe a try. It's an easy, elegant addition to any occasion, and a wonderful way to add a little sweetness to your day. And remember, the leftover syrup is a magical ingredient waiting to be discovered in your next culinary creation!
Tips and Variations:
- Experiment with spices: A pinch of cinnamon or cardamom in the syrup adds a lovely warm touch.
- Citrus variations: Try candying other citrus fruits, such as orange or grapefruit segments.
- Gift-giving: These make beautiful and unique gifts, especially during the holiday season. Package them in small jars or decorative containers.
- Storage: Store candied kumquats in an airtight container in the refrigerator. They’ll keep for several weeks.
Enjoy the sweet and simple pleasure of homemade candied kumquats!
