Preserved Kumquat in Vanilla Syrup with Brandy

4 servings

30 minutes

Canned kumquat in vanilla syrup with brandy is a refined treat that combines sweetness, citrus freshness, and aromatic spice. Kumquat, favored in Chinese cuisine for its vibrant flavor, soaks in a rich syrup with hints of vanilla and the warmth of brandy, creating a harmonious blend. This dessert not only decorates the table but also makes an ideal complement to tea, pastries, or even meat dishes, adding an exotic sweet-sour note. Thanks to canning, it retains its texture and rich flavor, making it a wonderful option for festive treats or gifts.

Energy value per serving

• Calories: 693.7
• Proteins: 4.8g
• Fats: 2.3g
• Carbohydrates: 123.7g

Ingredients

• Kumquat: 1 kg
• Sugar: 2 glass
• Water: 4 glass
• Brandy: 1 glass
• Vanilla pod: 2 pc

Cooking steps

1. Pierce each kumquat in several places with a knife to prevent them from bursting during cooking. Transfer to a pot and cover with water. Bring to a boil and cook for 1 minute. Drain and cool.

   Required ingredients:

   • Kumquat: 1 kg
   • Water: 4 glasss

2. In a pot, mix sugar and water, bring to a boil, and stir until the sugar dissolves.

   Required ingredients:

   • Sugar: 2 glasss
   • Water: 4 glasss

3. Add kumquat and simmer on low heat for 10 minutes.

   Required ingredients:

   • Kumquat: 1 kg

4. Spoon the kumquats with a slotted spoon into sterilized jars. Pour 0.25 cup of brandy into each and fill to the top with syrup, leaving about 1 cm.

   Required ingredients:

   • Kumquat: 1 kg
   • Brandy: 1 glass
   • Sugar: 2 glasss

5. Place a vanilla pod in each and close tightly.

   Required ingredients:

   • Vanilla pod: 2 pieces