I think aromatic kumquats walk a line between oranges and lemons, and they aren’t bitter at all when you cook them properly. You could chop these up and bake them in a sponge cake, or fold them into a mousse that could use a shot of acidity. Fill them with soft cheese or mousse and put them out after dinner as petits fours. Or just serve with ice cream.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Cut the kumquats in half lengthwise. Scoop out the seeds with a melon baller or small spoon and discard.
Step 2
Bring a pot of water to a boil. Add the kumquats, bring back to a boil, and drain. Repeat this blanching process two more times.
Step 3
Put the simple syrup and corn syrup in a saucepan and bring to a simmer over medium heat. Add the kumquats and bring back to a simmer. Reduce the heat and poach the kumquats gently until they’re slightly translucent, about 25 minutes.
Step 4
Let cool in the syrup. Store covered in syrup in a glass jar in the refrigerator for up to 6 weeks.
