Best 3 Poached Kumquats Recipes

In the realm of culinary delights, poached kumquats stand out as a unique and delectable treat. Hailing from the citrus family, kumquats possess a captivating combination of sweet and tart flavors, complemented by a refreshing hint of bitterness. Poaching, a gentle cooking technique, allows these miniature fruits to retain their vibrant color, delicate texture, and distinct tangy taste while infusing them with a luscious syrup. Whether enjoyed as a standalone snack, incorporated into salads or desserts, or transformed into delectable preserves, poached kumquats offer a gastronomic experience that tantalizes the palate and captivates the senses. In this article, we will embark on a culinary journey, exploring the art of poaching kumquats and discovering a treasure trove of mouthwatering recipes that showcase the versatility and charm of this extraordinary fruit.

Here are our top 3 tried and tested recipes!

TEA POACHED PRUNES & KUMQUATS

Tea Poached Prunes & Kumquats image

Poached prunes are a delight to have in the fridge. I love them in simple syrup/sherry and in Armagnac with big curls of orange rind & cinnamon sticks.I was pleased to see this recipe in the Tribune Food & Drink Weekly Guide to add to my prune repertoire. Serve in a bowl with plenty of syrup, adorned with a dollop of thick yogurt or sour cream - a lovely treat or breakfast.

Provided by Busters friend

Categories Breakfast

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup sugar, divided
2 tea bags, Earl Grey (black currant is also suggested)
25 prunes (with pits if you find find them, hard to get nowadays)
1 strip lemon zest, about 1/2 -inch-wide and 2 to 3 inches long (or orange)
10 kumquats, sliced and seeded

Steps:

To poach the prunes, combine one-fourth cup of the sugar with 1 cup of water in a small saucepan, add the tea bags (sans tags) and bring to a gentle simmer, stirring so the sugar dissolves.
Add the prunes to hot tea syrup and steep with lid on for about 20 minutes until the prunes are tender. If your prunes are large or quite dry, they make take longer. Stir occasionally.
Once the prunes are tender allow the mixture to cool to room temperature. Remove the tea bags and gently squeeze them to extract additional flavor before discarding them. Set aside the prunes (with their liquid).
To glaze the kumquats, bring 1 cup of water, the remaining one-fourth cup sugar and the kumquats to a boil in a small saucepan.
Reduce the heat to a gentle boil and cook for about 10 minutes, keeping an eye on them during the last few minutes as the liquid reduces and becomes syrupy. Cool to room temperature.
Serve the prunes with a bit of their liquid in deep soup plates, with kumquats strewn over the top.

ASIAN PEARS WITH VANILLA-POACHED KUMQUATS

Asian Pears with Vanilla-Poached Kumquats image

Categories Fruit Dessert Poach Quick & Easy Fall Vegan Asian Pear Kumquat Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/2 vanilla bean, halved lengthwise
1/2 cup water
3 tablespoons fresh lime juice
1/2 cup sugar
1/2 lb kumquats (20), ends trimmed, sliced crosswise 1/3 inch thick, and seeded
3 lb Asian pear (4 large), peeled, cored, and sliced lengthwise 1/4 inch thick

Steps:

Scrape seeds from vanilla bean into water with lime juice in a small heavy saucepan, then add pod, sugar, and a pinch of salt. Bring to a boil, stirring until sugar is dissolved, then simmer 3 minutes. Add kumquats and simmer, covered, until they just begin to soften, 3 to 4 minutes.
Put pears in a heatproof bowl. Pour kumquats and syrup over pears and toss gently, then cool.
Chill fruit, covered, at least 2 hours.

POACHED KUMQUATS

Poached Kumquats image

Categories Dessert Poach Kumquat Simmer Boil

Yield makes about 4 cups

Number Of Ingredients 4

Ingredients

1 pound kumquats
2 cups water
1 cup sugar
One 1-inch piece of vanilla bean, split lengthwise, seeds scraped into the pan

Steps:

Wash and trim off the ends of: 1 pound kumquats.
Slice them crosswise into 1/8- to 1/4-inch pinwheels, removing the seeds as you go. Combine in a small saucepan: 2 cups water, 1 cup sugar, One 1-inch piece of vanilla bean, split lengthwise, seeds scraped into the pan.
Bring to a boil, stirring to dissolve the sugar. Adjust the heat to a low simmer and add the sliced kumquats. Let them cook gently until translucent and tender, about 12 to 15 minutes. Remove from the heat and let them cool in the poaching syrup.

Helpful Cooking Advice to Make Poached Kumquats:

* To ensure the syrup is infused with lovely kumquat fragrance, utilize organic kumquats and avoid those with a waxed surface. * Opt for unblemished, vividly orange kumquats. * Cooking the kumquats in a sugar syrup, rather than water, will result in a more flavorful and viscous syrup. * Using a bigger pot will prevent the syrup from bubbling over. * To get the kumquats to release their natural pectin, it is critical to simmer them for the specified amount of time. * Let the poached kumquats cool completely in the syrup to absorb the maximum amount of syrup and taste. * To achieve a variety of textures and tastes, experiment with adding various herbs and spices, such as cinnamon, cloves, or star anise, to the syrup.

Conclusions:

This poaching method not only heightens the inherent tanginess and sweetness of kumquats, but also transforms them into a delectable treat. They can be eaten on their own, added to salads and yogurt, or used as an ingredient in sauces and baked goods. Additionally, the remaining syrup can be utilized as a natural sweetener in beverages or dessert preparations. Embarking on this culinary journey with kumquats is sure to gratify both novice and experienced cooks looking to expand their culinary horizons.