Name: Candied Kumquats in their Syrup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups (500 ml) thinly sliced and seeded kumquats; 1 cup (250 ml) water; 1 cup (250 ml) sugar

Ingredients

2 cups (500 ml) thinly sliced and seeded kumquats
1 cup (250 ml) water
1 cup (250 ml) sugar

Preparation

In a saucepan, cover the kumquats with cold water and bring to boil. Drain and repeat the operation once more.
In the same saucepan, bring the water, sugar, and kumquats to a boil. Simmer gently for about 15 minutes or until translucent. Let cool. Cover and refrigerate until ready to serve.
Serve the kumquat with the Crêpe Suzette.

Note from Ricardo

Kumquat, cute as a button

No bigger than the tip of a thumb, the kumquat is the smallest of the citrus fruit. Eaten whole with the rind, as it is rather stingy on the juice side. Kumquats are often candied, pickled, or cooked into jam or marmalade. It is used in baking and also perfect for a sweet and sour sauce, for duck, poultry, and fish.

Freezes well.

Candied Kumquats in their Syrup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note