Useful for enhancing your desserts, but even better as snacks to nibble on at the end of a meal, with coffee or a digestif... The leaf of the combawa, a citrus fruit similar to lime, provides a unique fragrance. This is a good and easy-to-make dessert for the Chinese New Year.
Wash and dry the kumquats thoroughly. Pierce them with a fork to allow them to absorb the syrup without bursting during cooking. Cover with sugar, add the leaves and water, and let macerate overnight.
The next day, bring everything to a boil, then cook for about 20 to 30 minutes over low heat, until the fruits are translucent and candied.
Finally, let cool in the pot so that the kumquats absorb the syrup, then store in a previously boiled and perfectly dry jar. Press down the fruits if necessary, so that they are well covered with syrup.
0 servings
6
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