I developed this recipe as a garnish for plated desserts in the restaurant where I was the pastry chef, especially for Creamy Pumpkin Pie.   It consists simply of sliced fresh kumquats simmered in a sugar syrup until tender crisp. But it’s just as good for home desserts or as a topping for vanilla ice cream. Candied Kumquats are so pretty and are also an easy to make treat.


You can see the pretty jewel-toned orange candied kumquats nestled in with the

Caramelized Pecans and Red Wine Poached Cranberries.



Candied Kumquats
An easy to make recipe for a very pretty treat to garnish desserts or pile on top of a bowl of vanilla cream.
  • YIELD: About 3 pints

  • 450 grams water (2 cups)
  • 450 grams granulated sugar (2¼ cups)

  • 450 grams fresh kumquats

  • 1350 grams = Total 48 ounces (3 lb.)

  1. Mix water and sugar in a medium saucepan and bring just to a boil to dissolve the sugar. This is called a 1:1 sugar syrup, which means half water and half sugar, by weight. When it comes to a boil, remove from heat and let rest with a cover while you prep the kumquats.
  2. Prep kumquats. Wash and slice into 3/16" thick crosswise slices, just a little thicker than a quarter inch. Remove seeds by picking them out with the tip of a paring knife. Discard seeds and end pieces.
  3. Cook kumquats. Stir kumquats into the syrup and bring back to a boil. Turn down heat until simmering, then cover with a round of parchment paper the diameter of the pan. Cook until tender but still crisp with nice texture. Start tasting for doneness after 15 minutes. Taste every 5 minutes thereafter until done. The approximate cooking time is 25-35 minutes. Don't cook until mushy. Turn off heat and allow to cool in the syrup.
  4. When cool, pack into plastic containers and refrigerate until needed.
  5. Use for a garnish for desserts or as a topping for ice cream.
Recipe Ancestry Notes:
Recipe developed by Shirl Gard.


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