I was instantly intrigued when I first saw these juicy orange bites. I wasn’t quite sure how to eat them or use them in cooking but soon learned that kumquats can be eaten whole! I first used them sliced in a beautiful red pepper spinach salad. They added just the right amount of tartness. Last night, I ran across these orange beauties and tried them in a fruit soup! The original recipe on Epicurious.com called for a 1/2 cup of sugar and 1/2 cup of orange muscat. I cut the sugar in half, added some ginger syrup, and substituted a Riesling for the muscat. It was delicious and would be great over sorbet or ice cream.
- 1 1/2 cups water
- 1/4 cup sugar
- 1/2 cup kumquats, sliced thin and seeded (about 8 kumquats)
- 1/2 cup Riesling
- 1 tablespoon of Ginger Syrup (I used Ginger People)
- Juice from 1 large lemon (about 2 tablespoons)
- 1/2 cup of seedless black grapes sliced very thin
- 2 large kiwifruits, peeled and sliced
For 10 minutes, simmer water with sugar, syrup and kumquats in a medium saucepan. Stir in Riesling and lemon juice. Simmer mixture 10 minutes.
Transfer to blender with sliced kiwi. Puree until smooth.
Thinly slice black grapes and set aside in small bowl. May be covered and refrigerated until ready to use.
Chill soup until cold, at least 2 hours or up to 3 days. Stir grapes into soup and serve cold.