Who doesn’t want a reason to linger at the table? A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade. Use leftover syrup to drizzle over pound cake or to sweeten tea.
This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.
Recipe information
Total Time
2 hr
Yield
Makes about 30
Ingredients
Preparation
Step 1
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.
Step 2
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
Step 3
Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.
Recipe notes
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