Kumquats In Brown Sugar And Vanilla Bean Syrup Recipe
Yield: 3 quartsRecipe by luhu.jp
Ingredients:
4 cup: Whole kumquats, 25-30
2 cup: Water,
1 cup: Sugar,
1 cup: Brown sugar, firmly packed
1 each: Vanilla bean, halved lengthwise
Directions:
By cooking kumquats down with sugar and vanilla, the bitterness is
removed from the rind and they become a tantalizing garnish or
topping for sweet or savory dishes.
Place the kumquats in a large saucepan and add water to cover. Bring
to a full boil and, when foam begins to form on the surface, reduce
the heat to medium. Continue to cook for 10 min more. Drain the
kumquats and set aside.
In the same saucepan over a high heat, bring the water to a gentle
boil. Add the sugars, reduce the heat to medium, and stir constantly
until the sugars have dissolved, about 3 min. Add the kumquats and
vanilla bean and bring to a full boil. Reduce the heat to low and
cook uncovered, stirring occasionally until the kumquats are
transparent and soft, about 1 hour. Many of the kumquats will have
burst and their skins will appear transparent.
Spoon the kumquats and syrup into a clean jar, let cool, cover, and
refrigerate. They will keep, refrigerated, for up to 2 weeks.
"Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 60
Source from luhu.jp
removed from the rind and they become a tantalizing garnish or
topping for sweet or savory dishes.
Place the kumquats in a large saucepan and add water to cover. Bring
to a full boil and, when foam begins to form on the surface, reduce
the heat to medium. Continue to cook for 10 min more. Drain the
kumquats and set aside.
In the same saucepan over a high heat, bring the water to a gentle
boil. Add the sugars, reduce the heat to medium, and stir constantly
until the sugars have dissolved, about 3 min. Add the kumquats and
vanilla bean and bring to a full boil. Reduce the heat to low and
cook uncovered, stirring occasionally until the kumquats are
transparent and soft, about 1 hour. Many of the kumquats will have
burst and their skins will appear transparent.
Spoon the kumquats and syrup into a clean jar, let cool, cover, and
refrigerate. They will keep, refrigerated, for up to 2 weeks.
"Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 60
Source from luhu.jp