Candied Kumquats
A sweet and citrusy treat made by simmering fresh kumquats in sugar syrup until tender and translucent, then coating them in sugar for a crystallized finish. Perfect as a garnish or elegant dessert.
Ingredients
- •¾ lb kumquats
- •2 cups sugar
- •¾ cup water
Cooking Instructions
- 1.
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, water (3/4 cup) , 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.
45 min
- 2.
Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar.
15 min
- 3.
Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.
