Sous Vide Honeyed Kumquats
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
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Ingredients for 8
1 pound kumquats
1/4 cup honey
1/4 teaspoon kosher salt
Set the Anova Sous Vide Precision Cooker to 194ºF (90ºC).
Slice kumquats 1/8 inch thick. Remove the stems and as many seeds as possible. (Or not, as the seeds will cook down to be so tender that you won’t even notice them.)
Place kumquat slices, honey and salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath and transfer to an ice bath. Let cool completely. Kumquat mixture will thicken slightly.
The honeyed kumquats are now ready to be enjoyed. They will keep in a tightly closed covered container in the refrigerator for a couple of weeks. (Makes about 1 3/4 cups).