They're a wintery, charmingly compact garnish for a whole range of creamy, chocolate-y, citrusy, cakey desserts.
, Natasha Pickowicz turns the tiny fruit into preserves before puréeing the mixture to pipe into coffee-hazelnut linzer cookies.
In restaurants and bakeries, too, candied kumquats are a wintery, charmingly compact garnish for a whole range of creamy, chocolate-y, citrusy, cakey desserts—a natural substitute for berries when berry season is nowhere in sight. Their mild tartness makes them a chameleon for desserts with a wide range of flavor profiles, and their miniaturized proportions add some novelty that’s hard to achieve with a grocery store navel orange.
Because the skin and seeds of kumquats are edible, and because they’re much less pithy than other varieties of citrus, it doesn’t take much to bring out their sweetness and prolong their shelf-life a bit longer. Many recipes for, and recipes for citrus marmalades, involve either an overnight soak in cold water, or several rounds of bringing the citrus to a boil in water, straining, and starting over again with more cold water.
By contrast, Fleming’s recipe for candied kumquats involves just a few minutes of slicing followed by 10 minutes of cooking. The end product can be stored in the refrigerator for up to a month and used “anywhere you’d use preserves or jam,” says Fleming. Slather the fruit onto generously buttered toast, or sprinkle the pieces over your next
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