Kumquat and Vanilla Bean Pâte is one of the 3 French Fruit Pâtes I made this week. Be sure to check out my recipes for blood orange pâtes and Meyer lemon and rosemary pâtes.
How to Make Kumquat and Vanilla Bean Pâte
Find the full recipe at the bottom of this post!
Equipment:
parchment lined baking dish 9×9″
food processor
straight edged wooden spatula or tempered rubber spatula
In a sauce pan of boiling water cook the kumquats for about 10 seconds. This will soften the skin of the fruit, and remove some of the bitterness. Add the whole cooked fruit to a food processor and blend until well broken up.
Press through a strainer to get out the seeds and the rind. You may have to add some water or orange juice to get up to 1 1/2 cups of juice.
Add the juice and the sugar to a medium size sauce pot and bring to a boil. Once it is boiling you will cook the mixture for 5 minutes. Half way through add the butter and continue to cook. Be sure to stir constantly and make sure it doesn’t boil over. You may have to adjust the temperature as you cook. (the next few pictures are of blood orange juice so don’t let the color distract you!)
Once the mixture has cooked for the full 5 minutes turn off the heat and add the Certo.
Stir until well combined.
Pour into prepared baking dish. (Now we are back to the color of the kumquat and vanilla)
Cut with a sharp knife or cookie cutter and roll in sugar to serve. Can be served cold or at room temperature. Keeps for a few days in the refrigerator.
Also try:
Ingredients
- 30+ kumquats Should equal 1 1/2 cups of juice when cooked and processed. You may end up adding some water
- 1/2 vanilla bean
- 2 1/2 cups granulated sugar
- 1 tbsp butter I used salted, but unsalted will work as well
- 2 pouches liquid Certo pectin I've tried others and Certo is the best!
Instructions
- In a sauce pan of boiling water, cook the kumquats for about 10 seconds. This will soften the skin of the fruit, and remove some of the bitterness. Add the whole cooked fruit to a food processor and blend until well broken up.
- Press through a strainer to get out the seeds and the rind. You may have to add some water or orange juice to get up to 1 1/2 cups of juice.
- Add the juice and the sugar to a medium size sauce pot and bring to a boil. Once it is boiling you will cook the mixture for 5 minutes. Halfway through, add the butter and continue to cook. Be sure to stir constantly and make sure it doesn't boil over. You may have to adjust the temperature as you cook.
- Once the mixture has cooked for the full 5 minutes turn off the heat and add the Certo. Stir until well combined. Pour into prepared baking dish. Let sit at room temperature until completely set, about 2 hours.
- Cut with a sharp knife or cookie cutter and roll in sugar to serve. Can be served cold or at room temperature. Keeps for a few days in the refrigerator.
What a great idea! Very pretty.
Hi Holly,
They are so easy to make. Give it a try and let me know what you think!
Thanks, Zoë
Hi,
I’m hosting AFAM – kumquats this month, today is the last day and I would love to have this recipe as your entry.
http://www.coffeeandvanilla.com/?p=2011
Thank you, Margot
Hi Margot,
Wow, I’d love to, thanks for inviting me!
Zoë
Hi,
Just a short note to let you know that April’s AFAM (Kumquats) round-up is now online:
http://www.coffeeandvanilla.com/?p=2213
Margot
Hi Margot,
Thanks, we’ll be over to check out all of the entries!
Thanks, Zoë
This may be my fav from the kumquat roundup. good job.
Hi Maybelles mom,
Thanks for stopping by. I hope you try them, they are very simple to make and a nice light treat that is a little out of the ordinary.
Enjoy, Zoë
oh loveliness!!!. I JUST recently made kumquat pate de fruit using your recipe. It’s referenced in my blog:
http://www.ztastylife.com/2009/12/kumquat-pate-de-fruit-fruit-jellies.html
Hi, these look wonderful and I’ve always been full of wonder on how to make them.
But one question–I was led here from your other page that described these as Passover/Pesach desserts. Is the Certo certified as KLP? (that is, usable for Pesach?)
B/
Hi Brian,
Certo is definitely kosher, but I have to double check to see if they are kosher for Passover?
I’ll get back to you when I get home from my vacation!
Thanks, Zoë
I love your site! I am swimming in citrus these days so I’m glad I came across these pate recipes. I was wondering, with the kumquat one, when do I add the vanilla? Also, I have two other questions, if I may make a pest of myself: (1) what is the purpose of the butter in the recipe? and (2) do you find that these get weepy after a couple of days? If so, do you know a way to minimize that? Thanks so much!!
When do you add the vanilla bean? You make no mention of when it is introduced into the recipe.