Cumquat purée & Cumquat glaze

Cumquat purée is the basis for cumquat cake and cumquat icing. It can also be used in other cakes as additional richness, as a ganache filling for chocolates and for meat recipes as a glaze. Cumquats can remain on the trees until they are needed.

Ingredients

12 cumquats

3 tbsp. water

Method

• Halve cumquats and remove all seeds. Place in a heavy based saucepan with 3 tablespoons of water and simmer until soft, about 10 minutes.

• Set aside to cool.

• Strain off cumquats, reserving all juices.

• Blend cumquats into a purée, adding a little of the juices.

• Use immediately.

• Extra purée can be frozen or kept in the fridge for a week.

Cumquat Glaze

Reserved cumquat cooking liquid can be made into a jelly by the addition of the equal weight of sugar.

Method

• Boil cumquat liquid and sugar until setting point is reached, about 2 minutes. Bottle in a sterile jar with a sterile screw top lid.
  

• Remove the amount you need from the jar, warm to melt and apply with a brush to the tart or cake surface. Once opened, recap and refrigerate rest of jar. It will keep for months in the fridge and can be used for other recipes besides cumquat cake.