Kumquat Conserva
Photo: Jeffery Cross
Spread this delicious Kumquat Conserva over ricotta cheese on toasted challah, or spoon it into a bowl of oatmeal. We also top Kumquat Conserva over our Hazelnut Meringue desserts.
How to Make It
Step 1
1
Split vanilla bean lengthwise; scrape out seeds with a knife tip. Put pod and seeds in a medium saucepan. Add sugar and 1 1/2 cups water and bring to a boil; reduce heat and simmer 5 minutes.
Step 2
2
Stir in kumquats, return to a simmer, and cook until skins are translucent, about 15 minutes.
Step 3
3
Strain kumquats over a bowl. Return syrup to pan with vanilla pod and boil until reduced to 1 1/4 cups, 10 to 12 minutes. Stir in kumquats and let the conserva cool.
Step 4
4
Make ahead: Up to 2 weeks, chilled.
Step 5
5
*To seed kumquats, either thinly slice each kumquat crosswise about a third of the way into the fruit or quarter the fruit lengthwise; then remove seeds with a knife tip.
Ingredients
1 vanilla bean
1 1/2 cups sugar
1 pound kumquats, seeded* and sliced crosswise 1/8 in. thick (3 cups)
Directions
Step 1
1
Split vanilla bean lengthwise; scrape out seeds with a knife tip. Put pod and seeds in a medium saucepan. Add sugar and 1 1/2 cups water and bring to a boil; reduce heat and simmer 5 minutes.
Step 2
2
Stir in kumquats, return to a simmer, and cook until skins are translucent, about 15 minutes.
Step 3
3
Strain kumquats over a bowl. Return syrup to pan with vanilla pod and boil until reduced to 1 1/4 cups, 10 to 12 minutes. Stir in kumquats and let the conserva cool.
Step 4
4
Make ahead: Up to 2 weeks, chilled.
Step 5
5
*To seed kumquats, either thinly slice each kumquat crosswise about a third of the way into the fruit or quarter the fruit lengthwise; then remove seeds with a knife tip.
