Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Candied Kumquats

From the book The Gourmet Cookbook by and
Serves 4 to 6


These candied kumquats are a simple, colorful topping to dress up a bowl of vanilla ice cream.


1 cup water
1 cup sugar
tsp. salt
2 cups halved kumquats (leaves and seeds discarded)


  1. Bring the water, sugar, and salt to a boil in a saucepan; stir the mixture until the sugar has dissolved.
  2. Reduce heat and simmer, uncovered, for 2 minutes. Add halved kumquats and simmer, uncovered, stirring occasionally for 10 to 12 minutes or until tender.
  3. With a slotted spoon, transfer kumquats to a heatproof bowl.
  4. Boil syrup for 3 to 7 minutes, until reduced to about ¾ cup. Pour syrup over kumquats and cool before serving over ice cream.

This content is from the book The Gourmet Cookbook by Gourmet Editors and Ruth Reichl.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice