Kumquats With Star Anise

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Ingrediënten

  • 16 oz 4–50 g Kumquats
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • ¾ cup 200 ml Water
  • ¾ cup 200 ml Orange juice
  • 2 tsp 1 cl Grenadine
  • Juice of one ½ lemon
  • 4 Star anise fruits
  • ¼ cup 6 cl Grand Marnier
  • 4 tsp 2 cl Jamaica rum
  • 2 tbsp 20 g Cornstarch

Instructies

  • Quickly blanch the kumquats (drop into boiling water) and then shock in ice water.
  • Remove, halve, and pit.
  • Boil the sugar and water for 5 minutes, pour in the orange juice, and boil for a few more minutes.
  • Add lemon juice, grenadine, star anise, and kumquats.
  • Mix the Grand Marnier and Jamaica rum with cornstarch, stir into the ragout, and let boil briefly one more time.

Notes / Tips / Wine Advice:

The kumquat, which originates in East Asia, is mostly used in the modern patisserie as seasoning and decoration due to its distinctive, delicate bitterness. Kumquats taste best warm, perhaps as a delicious addition to an airy chocolate soufflé.
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Recipe Category Dessert
Country Austria / European
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