December 27, 2011

Kumquat Confit

Kumquats are an essential item in my winter pantry. In Japan, it is said that they are a good remedy for sore throat, cough and cold.

They are often eaten raw with skin and seeds on, however, you might find them sour or bitter sometimes. I love to cook this kumquat confit (compote) and eat as it is or add to pound cakes and tarts.

It is a little bit of work to remove seeds from flesh. But it's worth it!

Kumquat Confit
1lb kumquat
1 cup sugar
Cut the kumquats crosswise and remove stem and seeds with a tip of petty knife.

In a large pot, cover them with water, bring to a boil, and simmer for 20 minutes over medium low heat.

Discard the water. Cook with the sugar over low heat for about 10 minutes or until the sugar is completely dissolved into syrup.

Keep in fridge for up to a month.

Kumquats are widely available in grocery stores, probably in exotic fruit section.

over plain yogurt

with chocolate cake