Candied Kumquats in Syrup, I
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Author: Dennis Wilkinson Status: published Published: Jan 21,2010 license cc-by-sa tags: recipe, kumquats, cooking, vanilla, raw, syrup, nikon, preserves,
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Share on TwitterThe last trip to the supermarket resulted in an impulse buy of a pint of kumquats, with no real plans to do anything with them. The kids didn't like them raw (the slight edge of bitterness didn't work for them) so I decided to cook them in syrup, and use them a bit like a marmalade.
Still playing with my lighting setups a bit.
Ingredients
1 pint (about 30) kumquats
2 c. sugar
1 1/2 c. water
1 vanilla bean, split
1/8 c. St. Elizabeth's Allspice Dram (allspice liqueur)
1/8 c. blood orange bitters
1/4 c. dark rum
Instructions
Remove any stems still on the kumquats. Slice into 1/4" slices (I got 4 slices per kumquat) and remove the seeds. Put into a medium saucepan along with all the other ingredients, bring to a simmer, and cook over medium heat until the peel is translucent, about 20-25 minutes.
Using a slotted spoon, remove the kumquat slices and vanilla bean and place into your storage container (preheat the container if it's glass so you don't break it.) Return the syrup to the head and reduce by about a third. Let the syrup cool a bit, and pour to cover the kumquats in your container. You'll have extra syrup left over; it's tasty, so save it (you're creative, you'll find a use for it.) Store everything in the refrigerator. Should keep for several weeks.
I've been using this like a marmelade on crumpets, although it is a little thinner. Think I'll have to make some cream scones before I run out.
