for easter i made a dessert for our friends and family feast. we had so many kumquats left from our florida harvest and i have been wanting to make some sort of desert with them. so my daughter and i made a basic poundcake, this recipe is one of my favorites. we slow cooked some kumquats in a simple syrup and served a dollop of cardamon whipped cream on top. what a decadent treat it was! here is our recipe for our kumquat glaze, enjoy!~
kumquat glaze
1 pint of kumquats
1 cup of water, add more as needed
1/2 cup sugar, add more depending on the tartness of your kumquats
1 vanilla bean, sliced down the middle
a dash of salt, optional
-thinly slice your kumquats, remove seeds. note... you will also find seeds as you cook them
-in a saucepan add your sliced kumquats, 1/2 cup of water, 1/2 cup sugar, and your vanilla bean
-simmer for an hour and continue stirring every now and again
-as the liquid gets cooked off add more water
-slowly cook for about an hour
-add more water and sugar as needed
-after an hour your kumquats should be cooked down but still intact. spoon over your pound cake, ice cream, or fresh bread.
photos and recipe by kristen bach