- Rating:
- Servings:
- 20
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Christina Pirello
Ingredients
- 6 tablespoons Brown Rice Syrup or Honey
- 1 pinch Sea Salt
- 1 tablespoon Chile Powder
- 3/4 pound Kumquats, limequats, fucushu kumquats, or mandarinquats
*Brown Rice Syrup may be purchased at your local specialty or health food stores.
Directions
Place brown rice syrup, salt and chili in a small sauce pan and cook over medium-low heat until the mixture foams.
If using mandarinquats or fucushu kumquats, slice into 1/4 inch wheels or rounds. Arrange kumquats or limequats on a wire cooling rack with parchment paper underneath.
When the rice syrup mixture foams, quickly spoon over fruit, letting excess drip onto paper. If rice syrup starts to thicken, simply warm through again to loosen. Allow fruit to stand for 15-20 minutes to set glaze before transferring to a platter.
