Fast Recipes

Poached cumquats with macadamias and ginger-nut crumb

Packed with crunch, sweetness, acidity and spice, this recipe plays with tried and true texture and flavour combinations in the best of ways.

By Charlotte Binns-McDonald
  • Serves 4
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Poached cumquats with macadamias and ginger-nut crumb
Packed with crunch, sweetness, acidity and spice, this recipe plays with tried and true texture and flavour combinations in the best of ways.

Ingredients

  • 110 gm (½ cup) caster sugar
  • ½ tsp vanilla bean paste
  • 350 gm cumquats, larger ones halved
  • 80 gm roasted macadamia nuts, coarsely chopped
  • 750 ml chocolate ice-cream to serve
  • 4 ginger nut biscuits, coarsely crushed

Method

  • 1
    Combine sugar, vanilla and 80ml water in a frying pan andbring to the boil, stirring to dissolve sugar. Add cumquats, cover with a lid, reduce heat to low and cook, shaking pan occasionally, until soft and glossy (3 minutes). Remove lid, increase heat to high and cook, stirring occasionally, until liquid has reduced to a thin syrup (5 minutes). Stir through macadamia nuts.
  • 2
    Divide cumquat mixture among bowls, top with icecream and scatter with biscuit crumb to serve.