{"id":2603,"date":"2015-07-17T06:01:56","date_gmt":"2015-07-17T06:01:56","guid":{"rendered":"http:\/\/www.chickenfish.cc\/bio\/?p=2603"},"modified":"2015-07-17T11:09:12","modified_gmt":"2015-07-17T11:09:12","slug":"candied-kumquats-syrup","status":"publish","type":"post","link":"https:\/\/www.chickenfish.cc\/bio\/candied-kumquats-syrup\/","title":{"rendered":"Candied Kumquats & Syrup"},"content":{"rendered":"

So what to do with the Kumquats… here is a very quick and simple way to get two useful and intensely flavoured items. Candied slices and a syrup both of which can be used with deserts or for that matter anytime you want a citrus ‘hit’. I love the favour of Kumquats but often have a hard time working out how to incorporate them into a dish. This process also preserves them well. It is basically a light runny marmalade where the slices remain intact enough to separate out for drying or use immediately.<\/p>\n

Serving suggestion…\u00a0Slow 3 hour baked Quince with Vanilla pod Pannacotta and candied Kumquat and syrup.<\/p>\n

\"dessert\"<\/a><\/p>\n

You are looking for a light and runny sugar syrup flavoured with the ‘run off’ juice and essence of rind from\u00a0sliced Kumquats.<\/p>\n

Any Kumquat will work but the\u00a0Meiwa varieties are probably the best if you can grow or get them.<\/p>\n

see –\u00a0http:\/\/www.mycitrustree.com\/citrus-varieties\/kumquat.html<\/a><\/p>\n

You can do the same thing with a wide range of Citrus fruit as long as the slices are quite thin and don’t have too much pith. Blood oranges and true\u00a0Grapefruit work well this way too.<\/p>\n

I leave the pips in for the extra ‘setting’ power of the pectin in the seeds and they are not often very large and can be easily be separated later with a sieve or filter of some sort.<\/p>\n

It is not hard to get a really good tasty result that will last some time like marmalade if fully sealed and a fair time just sitting in the fridge.<\/p>\n

The syrup can also be used like a cordial with hot water added.<\/p>\n

Process:<\/p>\n