Kumquats in Brandy Syrup
Method :
- Prick each kumquat a couple of times with a pin.
- Put the sugar into a pan with 500ml water the cinnamon stick and cloves.
- Stir over a medium heat until the sugar has dissolved.
- Bring up to the boil.
- Add the kumquats and simmer until tender Start checking after 15 minutes taking out kumquats as they are ready.
- Put them straight into sterilised jars fitting them in as snugly as you can without squashing them.
- Pour in enough brandy to fill about two thirds full.
- Remove the cinnamon stick and tuck it down decoratively into one of the jars (you can add fresh cinnamon sticks to the others for effect).
- Top up the jars with the syrup making sure the kumquats are covered add more brandy if necessary.
- Seal and leave in a cool dark place for at least two weeks.
- Makes three small jars
- A boozy after dinner treat for the adults approx serve the brandied kumquats in small glasses with a little of their syrup along with coffee or spoon them over vanilla ice cream.
| 500 | gm | kumquats |
| 300 | gm | Caster or granulated sugar |
| 1 | x | Cinnamon stick |
| 2 | x | cloves |
| Brandy |
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