Tuesday, February 26, 2013

糖漬金桔*Candied Kumquats


Photos:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 02/2013

糖漬金桔...大概是我做過的candied fruits,最好吃的水果漬品,不論在口感或香味上,都是上上選...作法也相當簡單,所以說,美食並不一定都要花很多時間精神去做,或是要稀奇珍貴的食材,才能成就美食,美食常常是簡單新鮮的天然材料,加上一點兒簡單烹飪/烤炙/生鮮+醬汁調味等適當烘托,即可流露出食物本身的千百種天然風味...附食譜做法...Updated Jan 02, 2014...

金桔在這兒雖然價錢不便宜,$4.99/lb,但是幾美元也可買到一大把,在台灣應該要便宜很多倍了...上次回台灣,是在農曆年前夕,到高雄機場時,看到到處都擺著結實累累的金桔大盆栽,當時是用了相當大的自我約束力,才沒替機場收成水果XD...沒事擺那麼多新鮮紅澄澄的金桔在機場作啥?!不是要引起犯罪動機嗎?!...


Candied Kumquats像水果軟糖,但仍保有高纖維質,因其自身的pectin,不用加任何果膠,就有果醬的texture,所以也是很好的果醬材料,也不像candied orange peels要燙多次,去除苦味,Kumquats皮,幾乎不帶澀味及苦味...


Candied Kumquats材料及作法:(1 cup=1杯=250ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

  • About 13-20 kumquats
  • 1/4 cup granulated sugar
  • 2 tbsp water

  1. 將金桔個別搓揉多遍,徹底刷洗乾淨,用沸水燙一下...切半,將子取出,放入sauce pan
    Rinse kumquats completely. Place the kumquats in a sauce pan and cover with water. Bring to a boil over high heat and blanch for a minute. Drain the water from the sauce pan and take the kumquats out to cool. Cut the kumquats in half. Place them back in the sauce pan.
  2. 加入糖和水,稍微攪動,讓糖水及kumquats混合均勻,大火加熱至沸騰轉成中火,再煮至糖水濃稠約6-8分鐘
    Add sugar and water to the sauce pan. Stir well to mix all the ingredients. Bring the mixture to a boil over high heat. Reduce to medium heat and cook until the sauce is thicken, about 6-8 minutes.
  3. 稍涼後即可食,也可沾糖吃
    Let cool in the room temperature. You can coat the candied kumquats with sugar too. Store them in the refrigerator.




No comments:

Post a Comment

Note: Only a member of this blog may post a comment.