Of all the citrus, I count the whimsical, oval-shaped kumquat as my favorite. I relish the surprise of biting into the sweet, leathery skin only to be met by the startling sourness of the juice. Available from November through March, kumquats hit their peak in January and February, and, like most citrus fruits, they pair well with the warming sweet spices of cardamom, cinnamon, and clove. While stewed kumquats provide a nice topping for crepes, pancakes, or simple cakes, I like serving them spooned into bowls with a dollop of mascarpone or Yogurt Cheese.
SERVES: 4 TO 6
INGREDIENTS:
- 1 pound kumquats, thinly sliced and seeded
- 1 cinnamon stick
- 6 whole cloves
- 3 cardamom pods
- 1 vanilla bean, split lengthwise
- ⅓ cup honey
- ½ cup orange juice
- ½ cup water
INSTRUCTIONS:
- Toss the kumquats into a saucepan.
- Add the cinnamon, cloves, cardamom, and vanilla bean to the saucepan.
- Pour in the honey, orange juice, and water.
- Simmer, uncovered, over medium heat for 10 to 15 minutes, or until the kumquats soften and become tender.
- Serve warm.
