Candied Kumquats or Meyer Lemons
Published January 15, 2013
Getty Images
- Total Time
- 1 hour, plus steeping overnight
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pint kumquats or 4 Meyer lemons
1 ½ cups sugar
Nutritional analysis per serving
297 grams carbs; 1183 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 23 grams fiber; 38 milligrams sodium; 7 grams protein; 273 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
- Step 3
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.
- Step 4
Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
- Step 5
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.
Private Notes
Comments
I'm picking kumquats off a tree. How much does one pint of kumquats weigh? This information would also be useful for scaling.
There's a link below to an NYT article ... "Before serving, halve, chop or slice the fruit and pluck out the seeds.Candied kumquats can be diced and dribbled over yogurt, warmed and spooned over ice cream, or chopped and added to bread pudding. Pair them with avocado, dice them to add to a vinaigrette with a dash of mustard, or try them as the start of a sauce for pork or duck." Honestly, I just ate mine whole and dealt with the seeds as one does with a seeded grape. They're really good.
My kumquats look a little sad, but they taste delicious. And the syrup they cooked in? That's amazing.
I've been using these as edible decoration with an almond cake, and drizzling the syrup over the cake. Then I top with a little yogurt for some tart contrast. It's very, very tasty.
One of my coworkers has a kumquat tree so I make this often. It's incredibly good and fun to make.
I sliced my kumquats, then I use them in an arugula salad with goat cheese, and pecans
The syrup makes AMAZING bourbon sours !