Roasted Cumquats with Flowering Thyme on Besan Custard (Payasam) and Passion Fruit Syrup

One of our cumquat trees is hanging heavy with fruit, looking gorgeous in the Autumn sun. The other one is covered in flowers! Go figure the timing! It is a different variety though, so perhaps that accounts for it.

We use a lot of cumquats, loving cumquat tea, poached cumquats, cumquat jam, cumquat pickles and  many other ways of using them.  I saw a house with a cumquat tree hedge recently, and I have just gone wild thinking about how I can do that at my place!

Today we are roasting the cumquats, and using them with some of our thyme that is flowering in the garden, and the seeds and juice of passion fruit, and sitting it all on an eggless custard type mixture that I love to make. I call it Indian custard, but its real name is Besan Payasam.

BTW, In Australia we spell passionfruit as one word. They are abundant here and we take them for granted. We eat them fresh from the garden, we use the pulp for our national dish Pavlova, and we used to drink Passiona soft drink by the litre back in the day.

Similar dishes include Kasa Kasa Payasam, Cumquat Mango Chutney, Sago Payasam, Pandan Rice Pudding with Lime Syrup and Fruits, and  Cumquats and Gin.

Browse all of our Cumquat dishes and our Dessert Recipes. Or simply explore our Early Autumn dishes.

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