Ingredients with Measurements:
- 1 pound kumquats
- 2 cups granulated sugar
- 2 cups water
- 1 cinnamon stick
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Medium saucepan
- Parchment paper
- Candy thermometer
Step-by-Step Instructions:
1. Rinse the kumquats and slice them into thin rounds, removing any seeds.
2. In a medium saucepan, combine the sugar, water, and cinnamon stick. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Add the sliced kumquats to the saucepan and bring the mixture to a boil.
4. Reduce the heat to low and let the kumquats simmer for 45-50 minutes, stirring occasionally, until the syrup thickens and the kumquats are translucent.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Line a baking sheet with parchment paper and use a slotted spoon to transfer the candied kumquats to the baking sheet, spreading them out in a single layer.
7. Let the kumquats cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for the sugar syrup, low heat for simmering the kumquats.
Serving size:
This recipe makes about 2 cups of candied kumquats.
Nutritional information:
Calories: 130
Fat: 0g
Carbohydrates: 34g
Protein: 0g
Sodium: 0mg
Fiber: 1g
Sugar: 33g
Substitutions for ingredients:
- You can use other citrus fruits, such as oranges or lemons, instead of kumquats.
- You can substitute the cinnamon stick with other spices, such as star anise or cardamom.
Variations:
- Add a splash of orange or lemon juice to the sugar syrup for extra flavor.
- Sprinkle the candied kumquats with chopped nuts or coconut flakes before serving.
Tips and Tricks:
- Make sure to slice the kumquats thinly and remove any seeds to ensure even cooking.
- Use a candy thermometer to monitor the temperature of the sugar syrup and avoid burning it.
- Let the kumquats cool completely before serving to allow the syrup to set.
Storage Instructions:
Store the candied kumquats in an airtight container in the refrigerator for up to 2 weeks.
Reheating Instructions:
The candied kumquats can be served cold or at room temperature.
Presentation Ideas:
Arrange the candied kumquats on a platter and garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves, chopped nuts, or coconut flakes.
Pairings:
Candied kumquats can be served as a dessert or snack on their own, or paired with cheese or crackers.
Suggested Side Dishes:
Serve candied kumquats with a cheese board or a fruit salad.
Troubleshooting Advice:
- If the sugar syrup is too thin, let it simmer for a few more minutes until it thickens.
- If the kumquats are not translucent after simmering for 45-50 minutes, let them cook for a few more minutes until they are fully cooked.
Food Safety Advice:
Make sure to wash the kumquats thoroughly before slicing them.
Food History:
Candied fruit has been a popular dessert and snack for centuries, with origins in the Middle East and Asia.
Flavor Profiles:
Candied kumquats are sweet and slightly tangy, with a hint of cinnamon and vanilla.
Serving Suggestions:
Serve candied kumquats as a dessert or snack, or use them as a topping for ice cream or yogurt.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese