Best 3 Tea Poached Prunes Kumquats Recipes
Tea poached prunes and kumquats is a delectable and aromatic dish that combines the sweet and tart flavors of these two fruits. This unique recipe is relatively easy to make and requires minimal ingredients. The prunes and kumquats are poached in a mixture of black tea, sugar, and spices, creating a rich and flavorful syrup. This dish can be enjoyed as a dessert, snack, or even as a side dish to grilled meats or fish.
Check out the recipes below so you can choose the best recipe for yourself!
KUMQUATS
Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.
Provided by Patty Hern
Categories Desserts
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.
Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g
TEA POACHED PRUNES & KUMQUATS
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
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.
POACHED KUMQUATS
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.
Tips:
- Choose ripe, firm kumquats for poaching. Avoid any that are bruised or have blemishes.
- Use a sharp knife to score the kumquats. This will help the poaching liquid penetrate the fruit and create a more flavorful result.
- Simmer the kumquats gently. Do not boil them, as this will toughen the fruit.
- Allow the kumquats to cool in the poaching liquid for at least 30 minutes before serving. This will help them absorb even more flavor.
- Tea-poached kumquats can be served as a snack, dessert, or side dish. They also make a great addition to salads, yogurt parfaits, and oatmeal.
Conclusion:
Tea-poached kumquats are a delicious and versatile treat that can be enjoyed in a variety of ways. They are a good source of vitamins, minerals, and antioxidants, and they are also a low-calorie snack. If you are looking for a healthy and flavorful way to enjoy kumquats, tea-poaching is a great option.
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