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Recipe Detail Page
Candied Kumquats & Syrup
Winter 2017
While kumquats are delicious raw, poaching them in sugar syrup tempers their acidic bite. You can use the syrup to sweeten cocktails and the candied slices to garnish them. This preserve is also delicious spooned over most chocolate desserts.
Makes about 60 slices
12 kumquats
1 cup (250 mL) water
½ cup (125 mL) granulated sugar
1. Slice kumquats into ¼-inch-thick (5-mm) rounds. Using a skewer, poke out seeds.
2. In a small saucepan, bring water and sugar to a boil over medium-high heat, whisking to dissolve sugar. Add kumquat slices. Reduce heat to maintain gentle simmer. Cook, stirring occasionally, until kumquats are tender, about 12 minutes. Remove from heat and cool completely.
3. Transfer kumquats and their syrup to a glass jar with lid. Refrigerate up to 1 month.
Makes about 60 slices
