Tea Poached Prunes Kumquats Recipes

TEA POACHED PRUNES & KUMQUATS

Steps:

• To poach the prunes, combine one-fourth cup of the sugar with 1 cup of water in a small saucepan, add the tea bags (sans tags) and bring to a gentle simmer, stirring so the sugar dissolves.
• Add the prunes to hot tea syrup and steep with lid on for about 20 minutes until the prunes are tender. If your prunes are large or quite dry, they make take longer. Stir occasionally.
• Once the prunes are tender allow the mixture to cool to room temperature. Remove the tea bags and gently squeeze them to extract additional flavor before discarding them. Set aside the prunes (with their liquid).
• To glaze the kumquats, bring 1 cup of water, the remaining one-fourth cup sugar and the kumquats to a boil in a small saucepan.
• Reduce the heat to a gentle boil and cook for about 10 minutes, keeping an eye on them during the last few minutes as the liquid reduces and becomes syrupy. Cool to room temperature.
• Serve the prunes with a bit of their liquid in deep soup plates, with kumquats strewn over the top.

POACHED KUMQUATS

Steps:

• Wash and trim off the ends of: 1 pound kumquats.
• Slice them crosswise into 1/8- to 1/4-inch pinwheels, removing the seeds as you go. Combine in a small saucepan: 2 cups water, 1 cup sugar, One 1-inch piece of vanilla bean, split lengthwise, seeds scraped into the pan.
• Bring to a boil, stirring to dissolve the sugar. Adjust the heat to a low simmer and add the sliced kumquats. Let them cook gently until translucent and tender, about 12 to 15 minutes. Remove from the heat and let them cool in the poaching syrup.

PRUNE KUMQUAT STICKY PUDDING WITH ARMAGNAC TOFFEE SAUCE

Steps:

• Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan (see note, above) or 11-cup bundt pan.
• Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes.
• Halve kumquats lengthwise and thinly slice crosswise. In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved. Add kumquats and simmer 10 minutes. In a fine sieve drain kumquats and add to prunes.
• Into a bowl sift together flour, baking soda, ginger, allspice, and salt. Resift mixture into another bowl.
• In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined.
• Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. Cake keeps, wrapped in plastic wrap, at room temperature 1 week.
• Garnish cake with kumquats and serve with warm toffee sauce and ice cream.