4 cup whole kumquats (25-30)
2 cup water
1 cup sugar
1 cup brown sugar, firmly packed
1 each vanilla bean - halved lengthwise
A Recipe for
Kumquats In Brown Sugar & Vanilla Bean Syru
An empty belly is the best cook. |
| Estonian Proverb |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Food Tip |
This Recipe for Kumquats In Brown Sugar & Vanilla Bean Syru is one of thousands in the Recipes-to-go Fruit Cookbook.
All happiness depends on a leisurely breakfast. |
| John Gunther |
If you enjoy this Kumquats In Brown Sugar & Vanilla Bean Syru Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Herb Tip |
This is a recipe for Kumquats In Brown Sugar & Vanilla Bean Syru from the recipe cookbook of Recipes-to-go (Fruit)
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
By cooking kumquats down with sugar and vanilla, the
bitterness is removed from the rind and they become a
tantalizing garnish or topping for sweet or savory
dishes.
Place the kumquats in a large saucepan and add water
to cover. Bring to a full boil and, when foam begins
to form on the surface, reduce the heat to medium.
Continue to cook for 10 min more. Drain the kumquats
and set aside.
In the same saucepan over a high heat, bring the water
to a gentle boil. Add the sugars, reduce the heat to
medium, and stir constantly until the sugars have
dissolved, about 3 min. Add the kumquats and vanilla
bean and bring to a full boil. Reduce the heat to low
and cook uncovered, stirring occasionally until the
kumquats are transparent and soft, about 1 hour. Many
of the kumquats will have burst and their skins will
appear transparent.
Spoon the kumquats and syrup into a clean jar, let
cool, cover, and refrigerate. They will keep,
refrigerated, for up to 2 weeks.
"Citrus" by Ethel and Georgeanne Brennan ISBN
0-8118-0602-2 pg 60
Serves: 3
Kumquats In Brown Sugar & Vanilla Bean Syru Recipe brought to you by Recipes To-Go