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Honeycomb Kumquat Confit
The honeycomb kumquat confit is a very simple recipe that is perfect for cooking fresh kumquats at home. Usually kumquats, when not eaten fresh are used for making jellies and marmalades. But using them for confit it is a very nice option.
Ingredients for the honeycomb kumquat confit
Kumquats are like small oranges with the difference that the flavor of the fruit is in the peel. Which is edible, sweet and aromatic. In Florida kumquat harvest season starts in October and ends in February. The kumquats are grown in Pasco county and they even organize the annual kumquat festival.
The honeycomb kumquat confit is made with raw sugar and the actual honeycomb which is perfectly edible. Watch video for details.
Many chefs like to use the honeycomb for a gourmet touch and also for adding texture and aroma. We have used before honeycomb for making hibiscus flowers in syrup to use in cocktails and appetizers.
Honeycomb Kumquat Confit
Ingredients
- 2 cups kumquats
- 1 cup turbinado sugar
- 1 1/2 cups refined sugar
- 1/4 honeycomb stick
- 8 mint leaves julienned
- 1/2 cup orange juice
- 1/2 cup water
Instructions
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Clean the kumquats with running water and remove the stem
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In a soup pan add the sugars, the whole kumquats, the honeycomb, the orange juice, the mint and the water.
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Place the pan on the stove and cook for 20 minutes at medium to low heat covered.
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When kumquats are ready they will look somewhat translucent and the syrup will be heavy.
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Let the kumquat confit get cold and can or preserve in sealed plastic containers inside the fridge.
Recipe Notes
The kumquat confit can be eaten as is, with cheese, on toast, with yogurt or oats. On desserts and for savory applications.
The honeycomb kumquat confit can be eaten alone. Paired with greek yogurt and overnight oats. Add to a cream cheese toast or even for baked treats and hams, sweet and sour chicken or pork. For making ice cream and trifles.
Fruit confit is like candied fruit preserved in sugar
The confit cooking technique is very popular in the French cuisine. Mostly used for preservation purposes for both produce and meats. When using confit as a cooking method means that the food is cooked either in grease, oil or sugar water (syrup), at a lower temperature.
Honeycomb kumquat confit paired with Greek yogurt
Fruit confit is like candied fruit preserved in sugar either whole or cut in medium size pieces. The fruit must be fully infused with sugar, to its core. Larger fruit takes considerably longer time than smaller fruit. That is why kumquats are perfect to cook using this preservation technique. Most small fruits are a good option. Such as cherries, plums, figs.
If you want to surprise your family prepare the honeycomb kumquat confit. It is elegant and so easy to make.
The honeycomb kumquat confit is made with raw sugar and the actual honeycomb which is perfectly edible
Cheers to Florida kumquats!
I bet this tastes absolutely and utterly amazing! Gorgeous flavour combination this. I’ll have to look out for kumquats the next time I do a shop
I think kumquats are a lovely little fruit. This confit would be great served with porridge
I have never tried kumquats but this looks delicious!! I need to try it!
This sounds interesting. I’ve never had a kumquat before, at a quick glance I thought they were tomatoes.
I always forget to use kumquats! So fun!
When I first tried a kumquats I had no idea that I was supposed to eat the skin and thought it was the worse fruit ever…lol. Now I know better and love them. I have a neighbor with a small tree in the front of her house and I may have to raid it to make this.
This kumquat confit will be good with anything! I’d probably be using it with my oatmeal. 🙂 I love that the recipe calls for raw sugar and honey. It is a healthier alternative than refined sugar. I’m making my own kumquat confit using your awesome recipe. 🙂
This sounds pretty interesting. I’ve never tried kumquat before. I’ll have to find it and try it 🙂
Omg can we say yum?! This Honeycomb kumquat confit looks absolutely delicious. I must give your recipe a try!
Oh wow! I love kumquats and this sounds delightful! Thanks for the great idea!
Another kumquat success! I would love to stir this into my overnight oats. Pairing them with a jelly or this confit would be the perfect taste!
I have to be honest and say that I’ve never cooked with honeycomb before. Also, kumquat is completely new to me.
This sounds so good and sweet! I’ve never had a kumquat before but I’m sure it’s delicious.
Wow this is such a flavourful combination! I would totally love this all over my cheese!! 😀
Wow this is creative! How pretty are those kumquats and the honeycomb. I recently tried honeycomb for the first time and it is SO tasty.
I have never had a kumquat! This looks quite delicious.I might have to make this recipe and pair with some greek yogurt. Sounds delish.
This looks like it tastes absolutely divine! Kumquats are next to impossible to find locally, but I’m definitely saving this recipe just in case I do find them!
What a lovely recipe! I used to have a cumquat plant when I lived in Australia and I loved making marmalade from the fruit. I wish I could find it easily where I live now.
I tried kumquats recently and wasn’t a big fan because of the bitterness of the skin but I’m sure they are delicious when sweetened in a confit!
The skin is sweet and floral not bitter unless you ate a kumquat that was not ripen. Make them as preserves it is a good option if you prefer sweeter taste.
Oh wow, I have never had something like this but it looks amazing! I actually really like to eat kumquat fruit but have always just eaten it fresh, not ever thinking to put it into a meal. I really want to give this a try!
That looks incredible! I haven’t had kumquats in years, I’l have to check next time I’m in the grocery store
Now I’m intrigued by this recipe. It looks so delicious. I’ve never heard of kumquats, will keep an eye out for them.
The season is very short but they are sold at Publix or you can attend the Kumquat festival which happens in January here in Florida.
I’d never heard of kumquats before! I’m so glad you explained what they were 🙂 I think I would enjoy eating this with some nice Greek yogurt
Louise x