Nutrition Facts
6 servings
6
Recipe for Candied Kumquats in Combava Syrup
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.
Ingredients
250 Sugar
15 Water
Directions
1
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.
2
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.
3
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.
Ingredients
Ingredients
250 Sugar
15 Water
Directions
Directions
1
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.
2
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.
3
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.
Notes
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EN