I’m sure you’ve seen in some greengrocer’s shop -the ones with exotic things- some small, elongated, flattened by the poles -but much more than the earth- and orange colored fruits. I always wondered how one would eat those, because one was not born in the abundance of kumquats, not even of the now vulgar kiwi. Whenever I saw them in their trays, I always wondered whether they would be eaten whole or peeled, and who would have so much skill and so much time to go around removing the peelings from that miniature.
When I was thinking about the recipes in my second book, Sweet Cooking with Slow Cooker, I said to myself: it’s time to know, because you’re going to make them candied, Martita. And that’s where I went head first. I learned that they are eaten whole and that the skin is sweeter than the flesh, which is sour like an episode of Little Britain.
What can we use these for candied kumquats? To eat them as they are, mixed with cream, crème anglaise or yoghurt. Or as a complement or filling for fruit tarts. They are delicious and very easy to make. Would you like to prepare them?
How to make candied kumquats in slow cooker
- 350 g kumquats
- 350 g sugar
- 200 ml water
- Bring a saucepan with water and a pinch of salt to a boil. When it starts to bubble, immerse the kumquats and lower the heat to blanch in a very gentle boil for 2 minutes.
- Drain the kumquats and refresh them with cold water.
- Place the kumquats in the slow cooker with the sugar and 200 ml of water.
- Cook for 7 hours on HIGH or until a light caramel-textured syrup forms, leaving the slow cooker uncovered for the last hour of cooking.
- Let cool completely inside the slow cooker.
- Store the candied kumquats with their syrup in a glass jar with an airtight seal and let them rest for two weeks before consuming
Keep them in the fridge covered with the syrup to ensure that they remain in good condition for several weeks.