Brilliant orange. As brilliant as a sunny day. Kumquats are those little oval tart orange fruits that closely resemble the flavor of bigarde oranges, or the bitter oranges found in the south of France.
I'm mad about them and usually scoop up as many as I can find at this time of year. Rather than canning them, I make fresh preserves or candy them. I use them up pretty quickly and if there are any left over I freeze them.
I candy them, as above, in a simple syrup. The kumquat slices are sweet sour bursts of flavor that pair well with anything from peanut butter on toast to being draped over a sharp cheese. I often take the resulting syrup in the bell jar and cook it down to a glaze to cook with.
This morning I toasted some whole grain bread, spread it with organic freshly ground peanut butter, and slathered a generous helping of my kumquats preserves on top. Sided with a cup of espresso it was a perfect breakfast!
- 1/2 pound Kumquats
- 1 cup sugar
- 1 cup water
- Wash the kumquats well then slice them either into thick or thin slices.
- Melt sugar in the water in a saucepan and then add the kumquats and simmer until they are translucent.
- Cool. Ladle into a clean screw top jar and let relax in the refrigerator for a day before using. Then enjoy!