place aside. Wash and dry kumquats; slice in half and remove
Drain mandarins and kumquats, reserve packing syrup in separate containers.
Finely chop mandarins.
Remove pits from the kumquats and finely chop.
Mix kumquats, mandarins and all remaining ingredients in a bowl.
Refrigerate at least 30 minutes.
Serve chilled as a dessert or as a side dish for poultry, pork or fish. Serves 2.
iquid).
To glaze the kumquats, bring 1 cup of water
Place kumquats in plain water to cover and simmer over medium heat for 10 minutes to remove any harshness or bitterness, Drain and discard water.
Place kumquats and simmering ingredients in a small saucepan, bring to a boil over medium heat, and simmer for 30 minutes, uncovered. Cool and let rest in the simmering liquid overnight.
Serve at room temperature, 3 kumquats per portion with 1 tablespoons of the pot liquor spooned over them.
Wash the kumquats in warm water; drain and dry.
Gently prick each kumquat with a skewer in 2 or 3 places.
Combine the water and sugar in a saucepan (not aluminum).
Bring to a boil and add the kumquats.
Cook over low heat for 20 minutes, or until syrup is thick and clear.
Stir in the ginger and lime juice.
Pack in sterile jars and seal.
Makes about 3 pints.
Slice kumquats into thin rounds, discarding seeds (do not peel).
Combine arugula, parsley, dates, kumquats and parmesan in a large bowl.
Whisk together lemon juice and olive oil. Season with salt and pepper. Pour over salad and toss.
Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.
Heat olive oil in a skillet over medium heat; cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt.
Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.
Mix strawberries, mandarins, kumquats, lemon juice and ginger. In a cup, combine the liqueur and water.
Heat oil to the smoking point in a wok; add the strawberry mixture and stir-fry for 2 minutes.
Pour into a bowl, stir in the liqueur mixture.
Serve as dessert or side dish with curry.
Serves 4.
Mix sugar and water together and boil for 5 minutes to make syrup.
Cool.
Wash kumquats thoroughly.
Cut small cross in blossom end with scissors.
Place in cooled syrup.
Bring to a boil, reduce to a simmer.
Cover and simmer gently for 1 hour.
Do not remove cover until fruit and syrup are cool.
Fruit will stay plump.
(If you remove cover before both are cool, the fruit will wrinkle.)
Put in jars and keep refrigerated.
Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved.
Reduce the heat to medium low.
Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes.
Let cool in the syrup.
Kumquats can be refrigerated in an airtight container up to 2 weeks.
Put the pricked kumquats, sugar and brandy in a
or 1 minute. Add the kumquats and cook until softened, about
Quarter kumquats lengthwise; cut off white center
Slice the kumquats in half and remove the
Thinly slice 6 kumquats and set aside.
With
Wash the kumquats.
Place the kumquats in a medium saucepan, along with the apricots, sultanas and water. Bring to the boil.
Peel the rind of the oranges and add to pan.
Juice the oranges and set aside.
Grate the ginger and crush the cloves and cardamom pods. Add to the pan.
Simmer for 30 min, or until fruit is tender.
Add the orange juice and honey.
Remove from heat. Stir through the slivered almonds and serve warm.
he mint, lime zest and kumquats to decorate.
arnish with fresh sage and kumquats.
Gently heat coconut cream until lukewarm. Add liqueur. Fill 4 glasses with ice then distribute coconut mixture between glasses. Top with passion fruit juice. Thread kumquats, kiwi and pineapple onto 4 cocktail skewers and use to garnish drinks.