Ingredients
1 pint kumquats
2 cups Simple Syrup (page 184)
2 tablespoons (34g) light corn syrup
Method
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Crystallized ginger — cookies, scones, chocolate dipping, snacking
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
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Cut the kumquats in half lengthwise. Scoop out the seeds with a melon baller or small spoon and discard. Bring a pot of water to a boil. Add the kumquats, bring back to a boil, and drain. Repeat this blanching process two more times. Put the simple syrup and corn syrup in a saucepan and bring to a simmer over medium heat. Add the kumquats and bring back to a simmer. Reduce the heat and poach the kumquats gently until theyre slightly translucent, about 25 minutes. Let cool in the syrup. Store covered in syrup in a glass jar in the refrigerator for up to 6 weeks.