Poached Kumquats Recipes

ASIAN PEARS WITH VANILLA-POACHED KUMQUATS

Steps:

• Scrape seeds from vanilla bean into water with lime juice in a small heavy saucepan, then add pod, sugar, and a pinch of salt. Bring to a boil, stirring until sugar is dissolved, then simmer 3 minutes. Add kumquats and simmer, covered, until they just begin to soften, 3 to 4 minutes.
• Put pears in a heatproof bowl. Pour kumquats and syrup over pears and toss gently, then cool.
• Chill fruit, covered, at least 2 hours.

POACHED KUMQUATS

Steps:

• Wash and trim off the ends of: 1 pound kumquats.
• Slice them crosswise into 1/8- to 1/4-inch pinwheels, removing the seeds as you go. Combine in a small saucepan: 2 cups water, 1 cup sugar, One 1-inch piece of vanilla bean, split lengthwise, seeds scraped into the pan.
• Bring to a boil, stirring to dissolve the sugar. Adjust the heat to a low simmer and add the sliced kumquats. Let them cook gently until translucent and tender, about 12 to 15 minutes. Remove from the heat and let them cool in the poaching syrup.

KUMQUATS

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.

TEA POACHED PRUNES & KUMQUATS

Steps:

• To poach the prunes, combine one-fourth cup of the sugar with 1 cup of water in a small saucepan, add the tea bags (sans tags) and bring to a gentle simmer, stirring so the sugar dissolves.
• Add the prunes to hot tea syrup and steep with lid on for about 20 minutes until the prunes are tender. If your prunes are large or quite dry, they make take longer. Stir occasionally.
• Once the prunes are tender allow the mixture to cool to room temperature. Remove the tea bags and gently squeeze them to extract additional flavor before discarding them. Set aside the prunes (with their liquid).
• To glaze the kumquats, bring 1 cup of water, the remaining one-fourth cup sugar and the kumquats to a boil in a small saucepan.
• Reduce the heat to a gentle boil and cook for about 10 minutes, keeping an eye on them during the last few minutes as the liquid reduces and becomes syrupy. Cool to room temperature.
• Serve the prunes with a bit of their liquid in deep soup plates, with kumquats strewn over the top.

CANDIED KUMQUATS IN SYRUP

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.