Well I just love cumquats, those little balls of sour goodness. Hard to find in this part of the world in shops, you must know the location of a tree or have a good (Italian) neighbour. I got lucky this year, finding 2 trees in public spaces, and as few people know the delights of these golden globes, they were not much in demand. I came home with a basket full.
This year I made Cumquats in Gin, and Cumquat Chutney. To make the Cumquats in Gin, place equal quantities of pricked cumquats and sugar in a jar. Shake gently and some sugar will dissolve. Cover fruit and sugar with Bombay Sapphire gin. Gently rotate periodically until sugar dissolves. Don’t be too fussy if some sugar remains. Store in a cupboard for 3 months.
You can eat those little globes as they are, or sliced into cakes or even salads. Serve with icecream. You can strain the liqueur and bottle, but I like to leave it in the jar with those globes and use both as the inspiration strikes me. Even in the evening with a glass of something good, and some top quality chocolate, these are divine.
The Cumquats/Kumquats Series
The Jams Series
More Cooking, Food and Recipes:
- September 25th, 2011 in The Kitchen – Soup, Focaccia, Pumpkin Tahini Spread, Cumquats (ganga108.wordpress.com)
- Cumquat Cordial (tomatoesforbreakfast.blogspot.com)
- Seasonal Cooking in October: More Dishes for a Spectacular Month (Part 2) (vegeyum.wordpress.com)
- Basil Liqueur (stefanrmayer.wordpress.com)