This simple recipe can be added to your yogurt, granola, pancake mix, crêpe filling, or my kumquat and fennel seed cookies. Honestly, though, it is so good that can be eaten as is.
It keeps in the fridge, in an airtight jar for up to a week.
| Prep Time |
| 10 minutes |
| Cook Time |
| 5 minutes |
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This simple recipe can be added to your yogurt, granola, pancake mix, crêpe filling, or my kumquat and fennel seed cookies. Honestly, though, it is so good that can be eaten as is.
It keeps in the fridge, in an airtight jar for up to a week.
|
Ingredients
- 250 gr. kumquats
- 2 tbsp. brown sugar
- 1 1/2 tbsp fennel seed
- 1 tsp vanilla extract or paste
- 1/2 tbsp triple sec liquor optional
- pinch of salt
Servings:
Units:
Instructions
- Chop the kumquats finely and remove the seeds.
- In a mortar or chopping board, break the fennel seed coarsely.
- Sauté the kumquats and fennel seed with the sugar and the vanilla until it starts to caramelize;
- Deglaze with the liquor, then keep caramelizing for a few more minutes until kumquat is sticky, delicious, and sugar nicely browned.
- Allow to cool down before using or preserving in your jar.
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