Prep 10 mins
Cook 0 mins
This easy-to-make and delicious recipe is from my friend Maggie Smith—the Aussie, not the British, actress. Use the greater amount of kumquats to intensify the citrus flavour. Cooking time does not reflect the months needed for the liqueur to age fully.
- 15 -30 kumquats, pricked
- 2 1⁄4 cups sugar (scant measure)
- 700 ml brandy
Coating for later
- 100 -200 g dark chocolate, melted
- Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
- Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
- After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
- When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
- Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
- Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
- Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.
I just made these a month ago and will be serving this Saturday. I used a ginger brandy. Even though it has not aged ---- it is still tasty!!! I will serve the chocolate covered and this liquor as desert.
I gave this recipe to a friend last year when she had a glut of kumquats and she has just informed me they are devine dipped in the chocolate and the liqueur is to die for and is hoping for another glut of kumquats this year and will be making more (and just maybe I'll get a taste this time). So my friend says a big thank you to Leggy Peggy and Maggie for a great recipe.