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I am a big fan of sweet and sour flavors, and was pleased to discover kumquats this winter when I tried one at the farmers' market. They are beautiful little bursts of flavor that taste a bit like an orange, but with an edibly, deliciously tart peel. I asked the seller how to eat them and he suggested stewing them with prunes, apparently a classic Southern preparation. I didn't have any prunes and wasn't sure how to stew something, so I did a bit of research and a bit of improvisation and came up with this. It was lovely
Stewed Kumquats
Ingredients
- 1 pint ripe kumquats, sliced and de-seeded
- 1 c sugar
- 1 c water
- 1/4 vanilla bean
- 1 cinnamon stick
Method
Combine sugar, water, vanilla and cinnamon in med. saucepan and cook over medium heat until sugar is dissolved. Add kumquats (and prunes if you're using them) and simmer on low for 30 minutes. Serve over yogurt, ice cream, scones and cream or plain cake.
Keeps for several weeks in an airtight container in fridge.
