Candied Kumquats and Kumquat Syrup

March 29, 2015

You can use candied kumquats in both sweet on savory dishes. You can add a slice on top of an amuse-bouche or add some slices to a glass of cava or champagne, it tastes great and looks beautiful. The Kumquat syrup is great over almond cakes.

Candied Kumquats and Kumquat Syrup
Candied Kumquats and Kumquat Syrup
Print Recipe
Servings
50 kumquats
Servings
50 kumquats
Candied Kumquats and Kumquat Syrup
Candied Kumquats and Kumquat Syrup
Print Recipe
Servings
50 kumquats
Servings
50 kumquats
Ingredients
Instructions
  1. Slice the kumquats in slices of 2,5 -3 mm, removing the pits. (tip: keep a few in one piece, it makes a beautiful garnish to e.g. almond cakes)
  2. Bring the sugar and water to a boil in a saucepan over medium high heat and stir until the sugar has been dissolved.
  3. Reduce the heat to medium low.
  4. Add the kumquat slices (and the ones in one piece) and simmer until tender and almost translucent, about 15-20 minutes.
  5. Let cool in the syrup.
  6. The candied kumquats can be refrigerated in an airtight glass container up to a few weeks.

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