Kumquat Syllabub Recipes

KUMQUATS

Kumquats image

Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.

Provided by Patty Hern

Categories Desserts

Time 35m

Yield 16

Number Of Ingredients 3

Ingredients

1 pound ripe kumquats
2 cups white sugar
¼ teaspoon ground cinnamon

Steps:

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.

Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g

KUMQUAT SYLLABUB

Kumquat Syllabub image

Provided by Amanda Hesser

Categories dessert, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 5

Ingredients

1/4 cup sugar
12 kumquats, 6 slivered and 6 zested
1/2 cup plus 1 tablespoon moscato d'Asti
1 tablespoon limoncello
1 1/3 cups heavy cream

Steps:

In a small pan, combine the sugar, slivered kumquats and 2 tablespoons water. Cook over medium heat until the the kumquat slivers are tender, 3 to 5 minutes. Strain the syrup into the bowl of your mixer. Let cool, then stir in the kumquat zest, moscato and limoncello. Reserve the kumquat slivers (which are now candied from the syrup).
Turn the mixer to medium speed and slowly pour in the cream. Whip until it holds stiff peaks. Spoon into 4 tumblers, cover and chill. Lay a few kumquat slivers on each.

CANDIED KUMQUATS IN SYRUP

Candied Kumquats in Syrup image

I found this in Martha Stewart Living magazine. Easy and yummy! These are great to eat out of hand or as a topping for cakes, over parfaits, etc. Rooted in Asian cuisine, but also Spanish!

Provided by Sharon123

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

1 cup sugar
4 ounces kumquats, cut crosswise into 1/8-inch slices (about 20-25)
1 cup water

Steps:

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.

Nutrition Facts : Calories 106.9, Fat 0.1, Sodium 2.6, Carbohydrate 27.3, Fiber 0.9, Sugar 26.3, Protein 0.3

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