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.
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.
- Kumquat: 1 kg
- Water: 4 glasss
2
In a pot, mix sugar and water, bring to a boil, and stir until the sugar dissolves.
- Sugar: 2 glasss
- Water: 4 glasss
3
Add kumquat and simmer on low heat for 10 minutes.
- 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.
- Kumquat: 1 kg
- Brandy: 1 glass
- Sugar: 2 glasss
5
Place a vanilla pod in each and close tightly.
- Vanilla pod: 2 pieces
