From the Sands of Dorne: A Feast of Ice & Fire Companion Cookbook by Chelsea Monroe-Cassel

Author:Chelsea Monroe-Cassel
Language: eng
Format: mobi, pdf
ISBN: 9780804180825
Publisher: Random House Publishing Group
Published: 2015-02-24T05:00:00+00:00

Candied Kumquats

Makes 1 pint

Prep: 5 minutes Cooking: 15 minutes

Kumquats are among the smallest citrus fruits, and such trees, possibly transplanted from across the Narrow Sea, would likely occupy a favored place in the groves of the Water Gardens. While kumquats can be eaten raw, when cooked, they take on a decadent sweetness.

This easy preparation makes for a wonderful small dessert; serve them on their own or atop ice cream. They can also be used as a garnish or as a palate cleanser between courses.

• 1 pint kumquats, halved or quartered, deseeded

• 1½ cups water

• ¼ cup sugar

• ¼ cup honey

• 1 cinnamon stick

• Seeds of ½ vanilla bean

Combine all the ingredients in a medium saucepan over medium heat. Bring the mixture to a simmer, and cook until the kumquats are translucent, about 15 minutes. Either allow to cool slightly and serve them straightaway, or spoon them into a small jar for storage. The finished kumquats can be kept in the refrigerator for up to a week.

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