CANDIED KUMQUATS OR MEYER LEMONS
Provided by Cathy Barrow
Categories project, dessert
Time 1h
Yield 1 to 1 1/2 pints
Number Of Ingredients 2
Steps:
- In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
- In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
- Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
- Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
- Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.
Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 1 gram, Carbohydrate 297 grams, Fat 3 grams, Fiber 23 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 273 grams
CANDIED KUMQUATS
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Dessert Candy Kumquat Citrus Edible Gift Winter
Yield Makes about 30
Number Of Ingredients 3
Steps:
- Cut a round of parchment paper to fit inside a small heavy saucepan and set aside. Put kumquats in saucepan with enough cold water to cover and bring just to a boil. Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, water (3/4 cup) , and a pinch of salt. Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes. Cool completely in syrup.
- Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar.
- Do Ahead
- Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.
CANDIED MEYER LEMONS
Make and share this Candied Meyer Lemons recipe from Food.com.
Provided by threeovens
Categories Lemon
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- In a medium saucepan, bring sugar and water to a boil, stirring frequently, until sugar dissolves.
- Add lemon slices, cover surface with parchment paper, reduce heat, and simmer until rinds are translucent, about 30 minutes.
- Let cool in syrup.
- Using a slotted spoon, remove slices to a wire rack positioned over a rimmed baking sheet.
- Let syrup drip off.
Nutrition Facts : Calories 82.3, Fat 0.1, Sodium 0.8, Carbohydrate 21.6, Fiber 0.5, Sugar 20.4, Protein 0.2
CANDIED KUMQUATS
These bright orange candied kumquats make perfect garnishes for wintertime cakes and cocktails, like the Kumquat Sour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Cut kumquats in half crosswise, and remove pits. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Drain in a sieve, and repeat process three more times.
- Place sugar and 1 cup water in a medium saucepan, and bring to a boil. When all sugar has dissolved, reduce heat to low, and add kumquats. Cover, and cook 40 to 45 minutes, until translucent. Remove from heat, and allow to cool completely in syrup. Candied kumquats can be stored in the syrup in an airtight plastic container up to 3 days.
CANDIED MEYER LEMONS
This recipe makes more than enough for the Meyer Lemon Crepe Cake. Spoon the leftover candied citrus over yogurt or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
- Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.
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