Candied Kumquats with Angostura Bitters: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves6 (breakfast or dessert condiment)

Active time:10 min
Start to finish:1 1/4 hr (includes cooling)

October 2008

You can think of these tender candied kumquats as a spoon sweet—a bite or two after dinner is all you need to get your dessert fix. But they are also delicious ladled over plain yogurt, stirred into a cocktail, or served with pound cake. However you choose to use this easy compote, your guests will be wowed by its elegant form and haunting flavor. Although Angostura bitters, leftover from our Black-Tie Martinis, last forever, it’s nice to have another way to use them other than the occasional mixed drink. Here, the bitters temper the syrup’s sweetness while adding a distinctive herbal flavor.

1 1/4 cups sugar
2 1/2 cups water
3/4 lb kumquats
1 teaspoon Angostura bitters

Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add kumquats and place a round of parchment on top. Gently simmer until kumquats are tender and translucent, about 25 minutes. Transfer kumquats to a dish with a slotted spoon and boil liquid until just syrupy and reduced to about 1 cup, about 20 minutes. (Be careful when measuring, as syrup tends to foam upward when poured.) Cool completely (syrup will gel slightly). Stir in bitters and pour over kumquats.

Cooks’ note: Candied kumquats keep, chilled, 3 weeks.

Recipe by Maggie Ruggiero

Photograph by Romulo Yanes