CANDIED KUMQUATS
We are still enjoying a surplus of citrus fruit. Usually I turn kumquats into marmalade but this time I wanted to preserve them to use as a final touch on a hot, winter pudding I’m making for guests this week. The colour of the candied kumquat contrasts well with golden yellow pudding and creamy coloured icecream. And they taste amazing.
Originally from China, kumquats are unique in that the peel is slightly sweet and edible and the flesh is quite tart. They smell wonderful. They are high in vitamin C and fibre. About 80% of their weight is water. They should be stored at room temperature.
This easy recipe results in candied fruit which look pretty and really pack a flavour punch! In fact, it might be the easiest thing you’ve ever made and possibly one of the most delicious. I served the Candied Kumquats on a hot pudding made using my Failed Marmalade Cake recipe (here) with some icecream on the side.
CANDIED KUMQUATS
INGREDIENTS
- 600 gm (1.5lb) thinly sliced kumquats
- 1 cp water
- 2 cp sugar
METHOD
1. Wash and dry the kumquats. Pick through your haul and select the ripest with flawless fruit. Then thinly slice them using a sharp knife. Discard the seeds.( I kept them as I had enough left over fruit to make some marmalade, too)
Put the kumquats into a sieve and swish under running water. Shake to partially dry.
Pat them dry on a tea towel. Remove any remaining stems.
Select the plumpest kumquats and weigh out 650gm. You’ll lose about 50gm when you remove the pips.
2. Bring the sugar and water to the boil, simmer for 5 minutes, then add the fruit and simmer 20 more minutes.
3. Drain the fruit holding a sieve over a bowl. Return syrup to the pot and simmer for about 5 more minutes until it reduces slightly. Don’t take your eyes off it as the syrup can quickly turn into toffee!
4. Carefully spoon the fruit into a jar, pour over ¼ cup of syrup and stir gently. Leave to cool with the lid off. Store in the fridge for up to two weeks.
Intensely flavoured and fragrant, candied kumquats taste like turbo charged marmalade. A little bit as a topping is enough. Disappearing fast.
Failed Marmalade Cake as a warmed pudding with Candied Kumquats and Vanilla Icecream.
IN THE GARDEN
The last of the roses are pruned, this one an arch of climbing Pierre de Ronsards. Stunning when they’re in bloom. Also dug out a rose and replaced it. Lots of fresh soil and pea straw, then all the pruned plants were treated with Seasol. No more vases of roses for a few months. I’ll miss them!
Roses from my Mother’s garden.
My generous neighbour continues to share her stunning yellow roses. These will be the last for some time as she cut these then continued to prune the bushes. They are such a welcome addition week after week on my winter table. Western Australia has had a bumper year for roses.
Our red Pierre de Ronsard has very long stems and usually five blooms on the end of each one so I wanted a stable but high vase for them. Went looking in the local op ( thrift) shop and found this vase. Couldn’t resist cutting some arum lilies and putting them in the new vase. Will have to wait until spring for more red roses. Found another vase while I was there, too.
These roses came from my lovely neighbour, too. It is now the end of the rose season and all the local roses have been pruned.
CABBAGE
It’s a bit strange sharing a quick way to cook cabbage, but they’re in season and fresh and tasty. I really like Savoy cabbages, not because they taste much different from normal cabbages but because they look so good! So here is a great tasty, very quick and easy way to cook cabbage.
- Cut the cabbage into quarters and remove the core. Slice half of the cabbage into smaller pieces.
- Heat a tablespoon of olive oil and a tablespoon or two of butter in a heavy based pan until the butter is melted.
- Add the enormous pile of cut up cabbage. It will cook down to a manageable amount quite quickly! Add a tablespoon of Apple Cider Vinegar and cook until it has evaporated.
- Let it cook for a while, stir it around, let it cook until it begins to brown and crisp up a bit. The edges will almost caramelise.
Serve with grated black pepper. If you have the time you can also fry some bacon, chop into small pieces and sprinkle over the cabbage.
And just in case you think all I do is cook, here’s last night’s dinner delivered to the door.
Wednesday 12th August was World Calligraphy day. I should have written this in a fancy font but actually don’t know how to do that on a blog! Loved a range of fonts when I was working and always enjoyed calligraphy. In fact, I was the staff member who usually wrote on certificates and cards. Anyway,calligraphy is art in written form.This is the perfect time to try this form of writing if it interests you. All you need is paper and a pen. There’s so many tutorials online to guide you through the process.