Naranjas Chinas Confitadas con Panal
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5 from 1 vote

Honeycomb Kumquat Confit

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Canning, Appetizer, Gourmet, Dessert
Cuisine: French Cuisine
Servings: 4 cups
Author: Chef Adriana Martin


  • 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


  • 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.


The kumquat confit can be eaten as is, with cheese, on toast, with yogurt or oats. On desserts and for savory applications.