Oh my poor little neglected blog! I haven’t really been any busier than usual; maybe I’m just going through a little slump. I’ve still been cooking, but it’s been pretty utilitarian- soup and chili to get me through the week; a roasted chicken with some veg and risotto over the weekend. I did make one “superfluous” thing, though- this really quick kumquat and coconut sorbet. In my effort to try to take advantage of seasonal items while they’re around, I picked up a pint of kumquats at Trader Joe’s, without any clear idea what I was going to do with them. I decided to candy them, which I’d done before and knew was a breeze… but then what? Ice cream was an obvious answer; ever since I got my ice cream maker I’ve been using it whenever I have fruit I’m not sure what else to do with (see my posts on blood orange sorbet and Meyer lemon sherbet…). I just wanted something quick and easy, so instead of making a custard as you would for ice cream, I just used coconut cream and the sugar syrup from candying the kumquats to make a sorbet. The bonus is that it was vegan so I could serve it to a couple vegan friends who came by.
So, without further ado, here’s the recipe. Grab a pint of kumquats while they’re still in season and whip up a batch this weekend!
Candied Kumquat & Coconut Sorbet
1 pint kumquats (about 12 oz)
1 can coconut cream (14.5-oz size)
1 cup sugar
1 1/2 cups water
2 tbs coconut rum (you can sub a plain or orange-flavored rum or vodka)
optional: 1/2 cup sweetened shredded coconut
Note: for non-vegans, you can add a teaspoon of gelatin for a smoother, less icy texture; just dissolve it in 2 Tbs water in a small saucepan over low heat; when fully dissolved (no visible graininess), add it to the sorbet base before putting it in the refrigerator.
Wash the kumquats and slice into 1/8″ slices, removing the seeds. Put the sugar and water in a small saucepan over low heat. When the sugar has dissolved, add the kumquats and bring to a very gentle simmer for about 10 minutes or until kumquats are tender.
Put the coconut cream and rum in a bowl. Strain the kumquats over the bowl, pressing down with the back of a spoon. Stir the coconut cream and syrup to combine and place in the fridge until cool. Chop the kumquats and set aside. If you wish, you can reserve some of the kumquat rings for garnish.
Remove the coconut cream/ syrup mixture from the fridge, giving it a whisk to combine and stir out any solidified bits of coconut cream. Freeze according to your ice cream maker’s directions. When the base is frozen but still semisoft, stir in the kumquats and coconut, if using, and transfer to a container. Place in the freezer until firm. Makes about 1 quart.