Key Lime And Candied Kumquat Peel Pie Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Candied fruit:,
30: Kumquats,
1 3/4 cup: Sugar,
1 1/4 cup: Orange juice,
For the graham cracker/nut,
Pie crust:,
1 cup: Graham cracker crumbs,
1/2 cup: Toasted and ground almonds,
3 tbsp: Sugar,
1 tsp: Cinnamon,
1 tsp: Nutmeg,
1/4 cup: Melted sweet butter,
Filling:,
6: Egg yolks,
2 cup: Sweetened condensed milk,
1 3/4 cup: Key lime juice,
1/4 cup: The candied kumquat, seeds
And pulp discarded, chopped
Small,
Directions:
Put the fruit in a heavy sauce pan and cover the fruit with cool
water. Now place the pan on high heat. Once it comes to a boil,
drain. Put the fruit in a bowl of ice water and allow to cool. Now
remove the fruit from the ice water and set it aside on a towel.
Place the fruit on a cutting board and trim off both ends of the
fruit.
In a small saucepan mix together the sugar and orange juice. Bring to
a boil over medium high heat. Lower the heat to a simmer. Skim as
necessary and add the fruit. Simmer 50-60 minutes, stirring
occasionally to make sure the fruit is not sticking to the bottom.
Take the fruit out and separate on a plate lined with parchment
paper. Reserve and use as desired.
For the graham cracker/nut pie crust:
Combine all of the above ingredients together in a bowl. Now press
them firmly into the bottom and up the sides of a 10-inch pie pan.
Filling: Whip the egg yolks until thick and pale yellow (about 5
minutes). Pour in the condensed milk and the kumquats. Slowly add in
the key lime juice. Pour into the pie crust and bake 10-12 minutes.
Cool for 1 hour and then chill completely. Serve as desired.
Yield: 1- 10-inch pie
CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9361
Source from luhu.jp
water. Now place the pan on high heat. Once it comes to a boil,
drain. Put the fruit in a bowl of ice water and allow to cool. Now
remove the fruit from the ice water and set it aside on a towel.
Place the fruit on a cutting board and trim off both ends of the
fruit.
In a small saucepan mix together the sugar and orange juice. Bring to
a boil over medium high heat. Lower the heat to a simmer. Skim as
necessary and add the fruit. Simmer 50-60 minutes, stirring
occasionally to make sure the fruit is not sticking to the bottom.
Take the fruit out and separate on a plate lined with parchment
paper. Reserve and use as desired.
For the graham cracker/nut pie crust:
Combine all of the above ingredients together in a bowl. Now press
them firmly into the bottom and up the sides of a 10-inch pie pan.
Filling: Whip the egg yolks until thick and pale yellow (about 5
minutes). Pour in the condensed milk and the kumquats. Slowly add in
the key lime juice. Pour into the pie crust and bake 10-12 minutes.
Cool for 1 hour and then chill completely. Serve as desired.
Yield: 1- 10-inch pie
CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9361
Source from luhu.jp
Tags
Tvfn