20 minutes
Sweet and tangy poached kumquats in a vanilla-infused syrup, perfect for topping desserts or enhancing breakfast dishes.
1. Prepare Kumquats
Start by washing the kumquats thoroughly and trimming off any stems. Slice the kumquats into pinwheels, about ⅛ to ¼-inch thick, and remove any seeds.
2. Make Syrup
In a small saucepan, combine the water, sugar, and the split vanilla bean. Bring to a boil, stirring occasionally until the sugar is fully dissolved.
3. Poach Kumquats
Reduce the heat and add the sliced kumquats to the saucepan. Let them simmer gently for 12 to 15 minutes until tender and translucent.
4. Cool Down
Allow the kumquats to cool in the syrup in the saucepan, which will enable them to absorb more of the syrup's flavor.
Choose firm, bright kumquats with vibrant color and a fragrant aroma. Avoid any with blemishes or signs of over-ripeness, as the poaching process will accentuate these imperfections.
Poach the kumquats on the lowest possible heat to allow gentle cooking. Rapid simmering can cause the fruit to break down too quickly. Aim for a slow poach that allows flavors to meld without losing the structural integrity of the slices.
Once poached to perfection, allow the kumquats to cool in the syrup. This not only helps them to absorb more flavor but also prevents them from drying out and maintains their glossy finish.
Use a white sugar to water ratio that suits your taste preference—about 1:1 is standard—but feel free to adjust based on the sweetness of your kumquats. Adding a squeeze of lemon juice can enhance the flavor complexity and help preserve a vibrant color.
To infuse the kumquats with additional layers of flavor, consider incorporating spices or aromatics into the poaching liquid. Star anise, cardamom, cinnamon, or even a vanilla bean can add a lovely depth.
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