← Back to Search Results
Candied Kumquats and Candied Meyer Lemon Zest

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I use these candied fruits as garnishes on many desserts at chanterelle, and they, along with their syrups, are a component in several of the recipes in this book.

Yield: Kumquats: 1 cup kumquat syrup and ¾ cup chopped candied kumquats
Meyer lemon zest: ½ cup Meyer lemon zest syrup and ½ cup candied Meyer lemon strips

Ingredients

Candied Kumquats and Kumquat Syrup:

  • ¾ pound (2 cups) fresh kumquats
  • 1 cup sugar
  • 2 tablespoons corn syrup

Candied Meyer Lemon Zest and Meyer Lemon Syrup:

  • 4 Meyer lemons
  • 1 cup sugar
  • 2 tablespoons corn syrup

Directions

Make the candied kumquats and syrup:

Slice off the ends of each kumquat, 1/16 inch round sliver. Slice the remaining fruit into 3 to 5 slices depending on its size. Combine the sliced kumquats, sugar, 1/3 cup water, and corn syrup in a small saucepan and bring the pan to a boil over medium-high heat. Immediately turn down the heat and slowly simmer until the kumquats become somewhat translucent, 6 to 10 minutes. Remove from the heat and allow to cool in the syrup.

These kumquats in their syrup keep, in a sealed container and refrigerated, for several weeks.

Make the candied Meyer lemon zest and syrup:

Using a peeler with a square head, remove the zest of the lemons in long, even strokes. Slice the zest into long thin strips to make ½ cup of julienned Meyer lemon zest (½ inch long × 1/16 inch thick). In a small saucepan, combine the zest and 2 cups cold water and bring to a boil. Strain out the zest and discard the water. Repeat this process 3 more times. Combine the blanched zest, sugar, 1/3 cup water, and corn syrup in the saucepan and bring to a boil. Turn down the heat and simmer the lemon peel for about 30 minutes.

This candied peel in its syrup will keep, in a sealed container and refrigerated, for several weeks.

Notes

Blanching citrus rind:

What we experience as “bitter” flavor in foods (including citrus rinds) is often attributable to tannins. Tannins are found in many fruits-especially in the skin or rind-and some vegetables, among other foods.

Cooking fruits and vegetables in water, even for the brief time involved in blanching, causes the cell walls to soften, releasing undesirable tannins as well as desirable essential oils and acids. Since tannins are water-soluble but essential oils are not, tannins are more likely than oils to be leached out by blanching; so despite the loss of some flavor due to the loss of oils, the net effect of blanching is to decrease astringency more than to decrease flavor.

In the candied kumquat recipe, it is not necessary to blanch the kumquat slices. Kumquats are very rich in pectin, and in the process of simmering them with sugar, the naturally present pectin absorbs and binds with the proteins containing tannins, taking their flavors out of circulation.


© 2006 Kate Zuckerman

Note from Cookstr's Editors

Nutritional information is based on 16 servings of the candied kumquats and kumquat syrup.

 

Nutritional Information

Nutrients per serving (% daily value)

71kcal (4%)
14mg (1%)
9mg (15%)
3mcg RAE (0%)
39mg
4mg
0g
15g
1g
18g
0mg (0%)
4mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
nigella-express Nigella Express
by Nigella Lawson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
west-coast-cooking West Coast Cooking
by Greg Atkinson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
american-masala American Masala
by Suvir Saran
living-raw-food Living Raw Food
by Sarma Melngailis
mom-a-licious Mom-a-Licious
by Domenica Catelli
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?