su-Kumquat Conserva
Photo: Jeffery Cross
YieldsMakes 2 1/4 cups
AuthorJenn Louis
Spread this delicious Kumquat Conserva over ricotta cheese on toasted challah, or spoon it into a bowl of oatmeal. We also top Kumquat Conserva over our Hazelnut Meringue desserts.

How to Make It

Step 1
1

Split vanilla bean lengthwise; scrape out seeds with a knife tip. Put pod and seeds in a medium saucepan. Add sugar and 1 1/2 cups water and bring to a boil; reduce heat and simmer 5 minutes.

Step 2
2

Stir in kumquats, return to a simmer, and cook until skins are translucent, about 15 minutes.

Step 3
3

Strain kumquats over a bowl. Return syrup to pan with vanilla pod and boil until reduced to 1 1/4 cups, 10 to 12 minutes. Stir in kumquats and let the conserva cool.

Step 4
4

Make ahead: Up to 2 weeks, chilled.

Step 5
5

*To seed kumquats, either thinly slice each kumquat crosswise about a third of the way into the fruit or quarter the fruit lengthwise; then remove seeds with a knife tip.

Ingredients

 1 vanilla bean
 1 1/2 cups sugar
 1 pound kumquats, seeded* and sliced crosswise 1/8 in. thick (3 cups)

Directions

Step 1
1

Split vanilla bean lengthwise; scrape out seeds with a knife tip. Put pod and seeds in a medium saucepan. Add sugar and 1 1/2 cups water and bring to a boil; reduce heat and simmer 5 minutes.

Step 2
2

Stir in kumquats, return to a simmer, and cook until skins are translucent, about 15 minutes.

Step 3
3

Strain kumquats over a bowl. Return syrup to pan with vanilla pod and boil until reduced to 1 1/4 cups, 10 to 12 minutes. Stir in kumquats and let the conserva cool.

Step 4
4

Make ahead: Up to 2 weeks, chilled.

Step 5
5

*To seed kumquats, either thinly slice each kumquat crosswise about a third of the way into the fruit or quarter the fruit lengthwise; then remove seeds with a knife tip.

Kumquat Conserva
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