Devour a citrusy medley down your wodge and feel all warm and fuzzy inside. And, whoop.
Braised sour kumquats, bittersweet apricots, sundried raisins and creamy tart Bramley apples; Stewed Kumquat, Apples and Apricots.
This dish will bust any doubts that vegan food isn’t simple to rustle up.
- When you’ve got Uncle Joe over for dinner and want some comfort food that will get his interests piqued
- When it’s freezing outside, you’ve got the fire going and want something opulent in your belly
- When you’ve got your kids friends over for asleep over and need a quick and dirty dish for brekkie and get them settled
Stewed Kumquat, Apples and Apricots. was inspired from a bustling restaurant on the Jemaa el-Fna market piazza in Marrakesh’s medina quarter.
Kumquats are native to China before spreading across the world to sunny climates. Orange in colour and larger than the size of an olive, it is their skin that is sweet and the pulp that is tart. What’s amazing is that you can eat the entire fruit. You really don’t need much of them to spruce up dishes and are thus, reasonably inexpensive too. They tend to be available during the winter months as Kumquats season from November through March.
Stewed Kumquat Apples and Apricots is vegan and paleo.
- 60g kumquats, thinly sliced
- 300g apples, bramleys
- 100g apricots, dried
- 20g raisins
- 100ml filtered water
- 50g raw unrefined cane sugar
- Pinch of salt
- Peel and core the apples to remove the pips. Place the apples in filtered water while you are peeling and coring.
- Drain the apples and place all the ingredients (including fresh filtered water) in a large saucepan. Cover with a lid. Stew the apples over a medium heat until they soften. This will take about 10 minutes.
- Serve with pancakes, vegan cream or ice cream.