Cumquat

Cumquat

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From
Encyclopedia of Food and Cookery

The cumquat tree has small, decorative, bitter citrus fruits resembling tiny oranges. They are delicious when preserved in a sugar syrup, sometimes with brandy added, or glazed in a syrup reduction.

Glacé (candied) Cumquats: Use about 12–18 fresh cumquats for this delicious recipe. Using a fine skewer, pierce skin of each cumquat about 8 times. Place in a bowl with cold water to cover and add 1 tablespoon salt. Leave overnight, then drain. Put into a pan with fresh water to cover, bring to the boil and simmer for about 30 minutes or until tender. Drain and place in a heavy syrup to cover. Simmer cumquats in the syrup until they are clear and translucent. Put in a bowl and stand overnight. Next day, drain syrup into a saucepan, add 55 g sugar, bring to the boil and pour back over cumquats. Leave for 4 hours. Repeat this process once more, adding another 55 g sugar and leaving for a further 4 hours. Lastly, drain cumquats from syrup, roll in crystal sugar and place on a wire rack to dry, preferably in a very slow oven 120°C. Store in an airtight container in a cool place. Serve in small paper cases or use to flavour ice cream, decorate creamy desserts or serve with after-dinner coffee.

Cumquats in Brandy: See Brandy: Brandied Fruit.

Ingredients

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