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.
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.
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.
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.
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.
Cheers to Florida kumquats!