Candied kumquats with honey, cinnamon and anise. A delicious addition to ice cream, pudding, rice pudding, cheesecakes, panna cotta, oatmeal...

What are kumquats? They are little oranges that stand out from other citrus fruits because they have a sweet skin and a tart flesh, and are usually eaten whole.

Kumquat, otherwise known as Chinese tangerine, is a citrus that comes from China. Fortunella is another of this citrus, derived from the name of the Fortune plant picker who brought kumquats to Europe in the mid-19th century. My kumquats come from an organic farm in Sicily.

Candied kumquats are a great addition to ice cream, pudding, rice pudding, cheesecakes, panna cotta and even porridge.


  • 250g kumquats
  • 100 g of cane sugar
  • 80 g of honey
  • anise star
  • cinnamon stick
  • 100 ml of orange liqueur


  1. Wash the kumquats, cut them in half lengthwise, remove the seeds.
  2. To a saucepan with a thick bottom, put halves of kumquats, sugar, honey, spices and pour in the liqueur.
  3. Bring the whole thing to a boil, reduce the heat and cook for about 15 minutes, until the syrup thickens slightly. We mix it from time to time.
  4. Take the anise and cinnamon out of the saucepan and pour into the jar.
  5. If you like spices, cinnamon and star anise can be left in the jar with the fruit.
  6. Kumquats are stored in the fridge for about two weeks.

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