Honeycomb Kumquat Confit Recipe

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Honeycomb Kumquat Confit
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
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.

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 mins
Cook Time 20 mins
Total Time 25 mins
Course Canning, Appetizer, Gourmet, Dessert
Cuisine French Cuisine
Servings 4 cups

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

Cheers to Florida kumquats!

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25 Comments
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Louise

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

Myrah Duque

Now I’m intrigued by this recipe. It looks so delicious. I’ve never heard of kumquats, will keep an eye out for them.

Alecia

That looks incredible! I haven’t had kumquats in years, I’l have to check next time I’m in the grocery store

Emily

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!

Marie - Not Enough Cinnamon

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!

Thanh | Eat, Little Bird

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.

Rae

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!

Tiffany

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.

Erica Schwarz

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.

Joyce

Wow this is such a flavourful combination! I would totally love this all over my cheese!! 😀

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