30-Minute Candied Kumquats with Vanilla & Honey
10 mins prep20 mins cook
Preserve sweet-tart kumquats in vanilla honey syrup for up to 2 months in the fridge. These candied kumquats are delicious and versatile. Bake them into cakes and muffins, serve them on crostini, or spoon them over ice cream, cheesecake, or pancakes.
0 servings
What you need
Instructions
0 Trim the ends off the kumquats and slice them 1⁄8-inch (3-mm) thick, removing the seeds as you go. 2 In a medium saucepan, combine the sugar, water, honey and vanilla pod and scrapings. Bring to a boil over medium heat, swirling occasionally to dissolve the sugar. 3 Add the sliced kumquats, and shuffle the pan to submerge them; there will barely be enough liquid to cover them at this point. Return the mixture to a simmer, simmer for 2 minutes, then turn off the heat, cover the pan and let the mixture steep for 15 minutes. 4 Strain the kumquats, reserving their syrup, and place the fruit in a heatproof bowl or jar. Return the syrup to the pot and simmer over medium heat, swirling frequently, until it bubbles thickly and measures about 1⁄2 cup (120 ml), 10–15 minutes. 1 Pour the syrup over the drained kumquats, and chill until cold. 5 Store in the fridge for up to 2 months, or freeze for longer storage.View original recipe