Kumquats are originally from China. In Cantonese, kumquats are known as ‘kin ku’ meaning ‘golden orange.’ About the size of an olive, this tiny fruit packs a big punch. The entire fruit is edible, rind and all. The peel is the sweet part, where as the pulp is extremely tart.
This is actually two recipes in one — Kumquat Liqueur and Chocolate Covered Kumquats
INGREDIENTS:
Kumquat Liqueur
30 kumquats, pricked with toothpick or skewer
2 1⁄4 cups sugar
700 ml brandy
Chocolate Coating
7 ounces good quality dark chocolate, melted
METHOD:
Placed the kumquats, sugar, and brandy in a jar with a tight fitting lid. Shake jar, then store the jar in a cool, dark cupboard.
For the next 14 days, turn the jar over several times everyday to distribute the sugar. If after the first 14 days the the sugar has not completely completely dissolved, keep turning the jar over and back at least once a week until the sugar has completely dissolved. This process can take 14-28 days, so be patient.
When the sugar is dissolved, remove the kumquats from the brandy mixture with tongs or slotted spoon. Leave the brandy in the jar and place in a cool, dark cupboard to age for about six months.
Chocolate Covered Kumquats
Dip the kumquats in melted chocolate, and place on parchment-lined sheet. When all kumquats have been dipped, store in the freezer. These make a delicious quick dessert with coffee.
Kumquat Liqueur
Six months later, strain and decant the liqueur into an attractive bottle or decant into smaller bottles to give as gifts.
