CANDIED KUMQUATS IN SYRUP
Slices of candied kumquats add zest to our Orange and Buttermilk Parfait.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Bring sugar and 1 cup water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat to medium-low. Add kumquat slices; simmer until tender and almost translucent, about 15 minutes. Let cool in syrup. Kumquats can be refrigerated in an airtight container up to 2 weeks.
CANDIED KUMQUATS
These bright orange candied kumquats make perfect garnishes for wintertime cakes and cocktails, like the Kumquat Sour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Cut kumquats in half crosswise, and remove pits. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Drain in a sieve, and repeat process three more times.
- Place sugar and 1 cup water in a medium saucepan, and bring to a boil. When all sugar has dissolved, reduce heat to low, and add kumquats. Cover, and cook 40 to 45 minutes, until translucent. Remove from heat, and allow to cool completely in syrup. Candied kumquats can be stored in the syrup in an airtight plastic container up to 3 days.
CANDIED KUMQUATS
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Dessert Candy Kumquat Citrus Edible Gift Winter
Yield Makes about 30
Number Of Ingredients 3
Steps:
- 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.
- 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.
- Do Ahead
- Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.
CANDIED KUMQUATS OR MEYER LEMONS
Provided by Cathy Barrow
Categories project, dessert
Time 1h
Yield 1 to 1 1/2 pints
Number Of Ingredients 2
Steps:
- In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
- In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
- Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
- Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
- Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.
Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 1 gram, Carbohydrate 297 grams, Fat 3 grams, Fiber 23 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 273 grams
CANDIED KUMQUATS IN SYRUP
I found this in Martha Stewart Living magazine. Easy and yummy! These are great to eat out of hand or as a topping for cakes, over parfaits, etc. Rooted in Asian cuisine, but also Spanish!
Provided by Sharon123
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved.
- Reduce the heat to medium low.
- Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes.
- Let cool in the syrup.
- Kumquats can be refrigerated in an airtight container up to 2 weeks.
Nutrition Facts : Calories 106.9, Fat 0.1, Sodium 2.6, Carbohydrate 27.3, Fiber 0.9, Sugar 26.3, Protein 0.3
CANDIED KUMQUATS RECIPE
Learn how to make and use candied kumquats, also called calamondin or kumquat glass; kumquat recipe.
Provided by Leda Meredith
Categories Dessert Ingredient Candy
Time 1h25m
Yield 24
Number Of Ingredients 3
Steps:
- Wash the kumquats. Slice them crosswise into thin rounds (no thicker than 1/16 inch). Remove and discard any seeds as you come across them. Put the kumquat slices into a bowl.
- In a small saucepan, make a simple syrup by bringing the sugar and the water to a simmer over medium heat. Stir constantly until the sugar has completely dissolved.
- Pour the still warm simple syrup over the kumquat slices in the bowl. Stir gently to make sure that all of the kumquat rounds are coated with the syrup. Let the fruit sit in the syrup at room temperature for 1 hour.
- Preheat oven to 175F. Alternatively, you could use your dehydrator set to 155F (expect a slightly longer drying time).
- Drain the kumquat pieces in a colander set over a large bowl (be sure to save the delicious citrus-flavored syrup for another use-try it in cocktails or use it to make preserved whole kumquats).
- Line a baking sheet with parchment paper. Spread the syrup-coated kumquat slivers out on the sheet in a single layer with none of the pieces touching. Bake the sugared kumquat for 1 hour and 10 minutes.
- Take the baking sheet out of the oven. Turn over each piece of candied kumquat. Yes, this part is a bit labor intensive. Trust me, it's worth it. Bake for another 10 minutes.
- Let the candied kumquat pieces cool completely before transferring them to storage containers. They will keep for several months if stored away from moisture and heat. Additional serving suggestions:
Nutrition Facts : Calories 81 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 17 g, Fat 0 g, ServingSize 1 bowl (24 servings), UnsaturatedFat 0 g
CANDIED KUMQUATS
_**Editor's Note:** Use this broth to make Chad Robertson's [Buckwheat, Bergamot & Blood Orange Chiffon Cake](/recipes/food/views/51211210) ._
Provided by Chad Robertson
Yield Yield: 340 g/2 cups candied fruit
Number Of Ingredients 3
Steps:
- Cut the kumquats crosswise into 1/4-in/6-mm rounds, discarding the stems and seeds. Cut a piece of parchment paper into a round that is the same diameter as a medium, heavy-bottomed saucepan.
- In the saucepan over medium heat, combine the sugar and water and bring to a boil, stirring with a wooden spoon until the sugar dissolves. Add the kumquat slices, cover with the parchment, and weight down with a nonreactive heatproof plate. Reduce the heat until the liquid is gently simmering, then cook until the kumquat slices are tender and translucent, 30 to 45 minutes (the liquid should register about 230°F/100°C on an instant-read thermometer).
- Remove from the heat and, using a slotted spoon, transfer the candied kumquats to a heatproof container and ladle syrup over the fruit just to cover; discard any remaining syrup or save for sweetening cocktails. (The syrup will keep, refrigerated, for up to 1 month.) Let the kumquat slices cool completely in the syrup, then refrigerate for up to 1 month.
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