CANDIED KUMQUATS FOR SEVILLE ORANGE CHOCOLATE CAKE
The reserved poaching syrup is used for brushing the cake layers in the Seville Orange Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pint
Number Of Ingredients 3
Steps:
- Rinse kumquats; place in a large saucepan with enough cold water to cover. Bring to a boil over medium-high heat; drain immediately. Repeat two more times, always starting with cold water.
- Place kumquats, sugar, and the water in a medium saucepan; bring to a boil. Boil for 2 minutes until sugar is completely dissolved. Immediately remove from heat; let kumquats cool completely in syrup.
- The candied kumquats can be used immediately or stored, refrigerated, in the syrup in an airtight plastic container for up to a month.
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Mrs Applex
[email protected]These were a bit too sweet for my taste, but otherwise very good.
Lilliana Figueroa
[email protected]I've made these candied kumquats several times now and they are always a hit. They're the perfect balance of sweet and tart, and they add a lovely festive touch to any dessert.
Raja Alyas
[email protected]Delicious!
Denis Varela
[email protected]The candied kumquats were easy to make and turned out beautifully. They were a hit at my dinner party. Thanks for sharing this recipe!
Young Brown
[email protected]These candied kumquats were the perfect addition to my Seville orange chocolate cake! They added a delightful burst of sweetness and citrus flavor to every bite. I highly recommend this recipe to anyone looking for a special treat.