Kumquat Confit
Author: 
Recipe type: condiment, preserves
Prep time: 
Cook time: 
Total time: 
 
Candied preserved Kumquats
Ingredients
  • 1 lb of kumquats, washed, halved, and seeded.
  • 2 cups of sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon of Bourbon
  • * apple core
Instructions
  1. Halve and seed the kumquats.
  2. Place in a heavy bottomed pot with apple core.
  3. Add sugar.
  4. Slowly bring up the temp and stir and mash the fruit into the sugar until it starts to liquify slight. You don't want to burn the sugar or cook to fast.
  5. Stir in cinnamon.
  6. Cook on med heat until all the ingredients start to liquify and boil.
  7. Reduce heat until the boil is more like a simmer. Stir periodically and cook for several minutes until the fruit becomes more transparent and candied. This may take about 10 minutes more or less.
  8. The longer the cook time, the more candied the fruit. You want to make sure its spreadable and not to thick.
  9. Turn off the heat.
  10. Remove apple core.
  11. Stir in the Bourbon . The confit will sizzle a bit with the addition of the liquor.
  12. Place in clean jars.
  13. Let cool and cover
  14. Keep in the refrigerator for several weeks.
Notes
The apple core, loaded with natural pectin aides the thickening.
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/05/kumquat-confit-and-kumquat-pistachio-palmiers/