Kumquats With Star Anise
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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