Preserves Recipes Candied Kumquats and Kumquat Syrup March 29, 2015 You can use candied kumquats on both sweet on savory dishes. You can add a slice on top of an amuse-bouche, on almond cakes or add some slices to a glass of cava or champagne, it tastes great and looks beautiful. Candied Kumquats and Kumquat Syrup Print Recipe Servings 50 kumquats Servings 50 kumquats Candied Kumquats and Kumquat Syrup Print Recipe Servings 50 kumquats Servings 50 kumquats Ingredients 2 cups water 2 cups sugar 225 grams kumquats (about 50) lime zest (optional) Instructions 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) Bring the sugar and water to a boil in a saucepan over medium high heat and stir until the sugar has been dissolved. Reduce the heat to medium low. Add the kumquat slices (and the ones in one piece) and simmer until tender and almost translucent, about 15-20 minutes. Let cool in the syrup. The candied kumquats can be refrigerated in an airtight glass container up to a few weeks. 0 Comments You Might Also Like Almond Cakes March 21, 2015 Cheese Cakes with Pineapple Jam and Pineapple Carpaccio August 4, 2015 Loquat Liqueur May 17, 2015 No Comments Leave a Reply Cancel ReplyName * Email * Website This site uses Akismet to reduce spam. Learn how your comment data is processed.