Do you know kumquat? This little fruit can be made into jam, compote, or even as a side dish for meat and fish. Here is an easy recipe for candied kumquats for a traditional Chinese dessert that is quick to prepare for celebrating the Chinese New Year.
Blanch the kumquats Rinse the kumquats and plunge them for 2 minutes in a pot of boiling water. Drain.
Preparation of the syrup In a saucepan, bring 200 ml of water and 100 g of sugar to a boil. Let simmer for 2 minutes.
Maceration Pour the syrup over the kumquats in a bowl and cover with a sheet of parchment paper and a weight (to keep the fruits submerged in the syrup). Wait for 72 hours.
Drain the kumquats and collect the syrup. Add 40 g of sugar, bring to a boil, pour over the kumquats, and let sit for 24 hours.
Repeat step 4 and then after 24 hours of resting, pour the fruits and syrup into a saucepan. Let simmer for 1 minute and then drain the fruits on a rack.
Drying Kumquats Dry the kumquats in a low oven (about 300°F) for 15 minutes, then let them cool in the oven.
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