Candied Kumquats Food

CANDIED KUMQUATS

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 OR MEYER LEMONS

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.

CANDIED KUMQUATS

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 RECIPE

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:

CANDIED KUMQUATS

Steps:

• Bring water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Add kumquat slices. Reduce heat to medium and simmer until kumquats become translucent and tender, stirring occasionally, about 15 minutes. Cool. Do ahead Candied kumquats can be made 3 days ahead. Cover and chill.

EGGNOG CHEESECAKE WITH CANDIED KUMQUATS

Steps:

• CHEESECAKE.
• 1. Heat oven to 375°F Butter a 9 - or 10 - inch spring form pan with 1 tablespoon of butter; set aside.
• 2. In food processor bowl process cereal about 2 minutes, until a fine crumb forms. Add the 1/3 cup sugar, cinnamon, and salt; process to combine. With processor running, add remaining butter through feed tube just until combined. Press crumb mixture on bottom and 1 inch up sides of prepared pan. Bake 10 to 12 minutes or until crisp and lightly browned. Cool on wire rack. Reduce oven temperature to 350°F.
• 3. In clean food processor bowl, *process cream cheese until smooth. Add 1 cup sugar until combined. Add eggs; process until creamy, scraping down sides once or twice. Add eggnog, vanilla, bourbon, rum, and brandy; process until combined.
• 4. Gently pour filling into baked crust. Bake 45 minutes or until sides are slightly puffed (center will be soft). Turn off oven and leave door ajar. Let cheesecake stand in oven 1 hour.
• 5. Transfer to wire rack; cool 15 minutes. Using a small thin knife, loosen crust from sides of spring form pan. Cool 30 minutes. Remove sides from pan; cool 1 hour. Cover and refrigerate 6 hours or overnight. To serve, top with Candied Kumquats, if desired.
• ***Cheesecake filling may be prepared with electric mixer, beating on medium speed.
• CANDIED KUMQUATS.
• 1. With paring knife, piercing only skin, cutting four evenly spaced slits in each kumquat. Place in medium saucepan; add cold water to cover. Bring to a simmer over medium heat; cook 5 minutes. Drain in colander.
• 2. In medium saucepan stir to dissolve 1 1/2 cups of the sugar in the 3/4 cup water; add kumquats. Bring to a simmer over medium heat. Reduce to low to barely simmer. Cook, uncovered, 30 minutes, until glazed. Remove fruit from syrup with slotted spoon. Place on wire rack over 15x10x1 - inch pan. Cool 10 minutes.
• 3. Place the remaining sugar in small bowl. Roll whole kumquats in sugar. Space on rack and let stand overnight. Store in airtight container in cool, dry place up to 3 months. Kumquats may be sliced before topping cheesecake.

CANDIED KUMQUATS

Steps:

• Wash kumquats in warm, soapy water and rinse well. Pierce each one in a few places with a fork to prevent bursting while cooking.
• Bring water to a boil in a medium saucepan over medium-high heat. Add kumquats and simmer until tender, 5 to 10 minutes. Remove with a slotted spoon and drain.
• Add sugar to water and bring to a boil. Let boil 5 minutes and add drained kumquats. Simmer for about 1 hour, or until fruit is completely transparent. Remove from heat, cover pot, and allow fruit to sit overnight.
• Heat oven to 250 degrees. Drain kumquats well in a colander, discarding syrup. Space evenly on a parchment-lined baking sheet and leave in oven from 2 to 4 hours, or until they feel somewhat dry and tacky. Roll kumquats in sugar, if desired. Store in a single layer in an airtight container for up to 3 weeks.

CANDIED KUMQUATS IN SYRUP

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.