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Whole kumquats preserved in fragrant syrup. Corfu's signature spoon sweet — the island is the only place in Europe where kumquats grow.
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ingredients
🍋 PRODUCE
•
500g fresh kumquats
•
Juice of 1 lemon
•
🍯 SYRUP
•
2 cups sugar
•
1.5 cups water
•
Juice of 1 lemon
•
🌿 AROMATICS
•
1 vanilla bean or 1 tsp vanilla extract
•
1 cinnamon stick
Corfu
Kumquat Spoon Sweet
Whole kumquats preserved in fragrant syrup.
Whole kumquats preserved in fragrant syrup. Corfu's signature spoon sweet — the island is the only place in Europe where kumquats grow.
Ingredients
🍋 PRODUCE
— 500g fresh kumquats
— Juice of 1 lemon
🍯 SYRUP
— 2 cups sugar
— 1.5 cups water
— Juice of 1 lemon
🌿 AROMATICS
— 1 vanilla bean or 1 tsp vanilla extract
— 1 cinnamon stick
Prep
🔪 PREP FIRST
— Wash kumquats.
— Pierce each kumquat 6–8 times with a toothpick.
— 👉 Piercing allows syrup to penetrate.
— Blanch in boiling water 3 minutes.
— Drain and rinse.
— Repeat blanching twice more — 3 blanches total.
— 👉 Blanching removes bitterness from the peel.
Method
STEP 1 — MAKE SYRUP
— Combine sugar, water, and lemon juice in a wide pot.
— Add vanilla and cinnamon.
— Bring to a boil, stir until sugar dissolves.
STEP 2 — ADD KUMQUATS
— Add blanched kumquats.
— Simmer on medium-low for 40–50 minutes.
— You're looking for:
— Kumquats translucent
— Syrup thickened — coats a spoon
— Drop test: a drop on a cold plate should set
👉 Do NOT stir — swirl the pot gently.
STEP 3 — JAR
— Remove cinnamon and vanilla.
— Pour into sterilized jars while hot.
— Seal and cool completely.
Chef's Note: Three blanches removes the bitterness from kumquat peel without destroying the fruit. Under-blanched kumquats are unpleasantly bitter.