Friday, April 13, 2012 / 33 Comments / Dessert , kumquats , Spring
Have you been noticing kumquats everywhere like I have? They caught my eye several times at Whole Foods and Trader Joe's... but I was afraid. I didn't know what I was going to do with them once I got them home. Finally I couldn't resist and picked up a carton. I mean really - there couldn't possibly any reason to feel so intimidated by these cute little guys. Plus the purchase gave me an excuse to say kumquat a bunch of times and that's just plain fun. These bright little bundles of tartness and color can be eaten whole with the skin on, but they are very tart. I like them best sliced and used in salads or over yogurt with some honey and granola. I think they would make a nice marmalade too. For a low-guilt treat we decided to sugar them. The sugar created a crunchy crust and took away some of the tartness. Sugared Kumquats are a great gluten-free treat for those of you avoiding wheat.
Sparkly sugared kumquats were so pretty sitting on my windowsill and totally brightened up a rainy day. Wouldn't these be gorgeous on top of a citrus cheesecake? Sorry Friends, I didn't have time to make you one this week. Bad, BAD blogger, I know.
How do you like to eat kumquats? Or have you been intimidated by them too?
I have some exciting things planned for this weekend and look forward to sharing them with you next week. Have a great weekend!
1 cup sugar, plus 1/2 cup separated
1 cup water
1 pint kumquats
Make a simple syrup by simmering water and sugar until sugar has melted, stirring to combine. Transfer syrup to a bowl and cool to room temperature. Stir in kumquats to coat and refrigerate overnight.
Place remaining sugar in shallow baking dish. Remove kumquats with a slotted spoon and place in sugar. Gently toss to coat kumquats lightly in sugar. Place on a cookie sheet and let dry 1 hour. Enjoy alone or as a beautiful garnish for other dishes.