Honeycomb Kumquat Confit Recipe

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Honeycomb Kumquat Confit
Honeycomb Kumquat Confit

TheĀ honeycomb kumquatĀ 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
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 PascoĀ county and they even organize the annual kumquat festival.

The honeycomb kumquat confitĀ 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 hibiscusĀ flowers in syrup to use in cocktails and appetizers.

Naranjas Chinas Confitadas con Panal

Honeycomb Kumquat Confit

Chef Adriana Martin
The honeycomb kumquat confit can be eaten alone. Paired with greek yogurt. Add to a cream cheese toast or even for baked treats and hams and more.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Canning, Appetizer, Gourmet, Dessert
Cuisine French Cuisine
Servings 4 cups
Calories

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
 

  • Clean the kumquats with running water and remove the stem
  • In a soup pan add the sugars, the whole kumquats, the honeycomb, the orange juice, the mint and the water.
  • Place the pan on the stove and cook for 20 minutes at medium to low heat covered.
  • When kumquats are ready they will look somewhat translucent and the syrup will be heavy.
  • Let the kumquat confit get cold and can or preserve in sealed plastic containers inside the fridge.

Notes

The kumquat confit can be eaten as is, with cheese, on toast, with yogurt or oats. On desserts and for savory applications.
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram

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
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
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 smallerĀ 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 familyĀ 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
The honeycomb kumquat confit is made with raw sugar and the actual honeycomb which is perfectly edible

Cheers to Florida kumquats!

Chef Adriana Martin
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5 from 1 vote (1 rating without comment)
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