Reduce heat to low and simmer, uncovered, until the carrots and kumquats are very soft, 35-40 minutes. Remove heat and let cool slightly. 4. Working in batches, puree the soup in a blender.

While kumquats are plentiful, consider freezing some puree for future pies. Just be sure to remove the seeds before you plop the fruit into the food processor or blender. You need 2/3 cup per pie.

Reporting from Fallbrook — Growing up in Los Angeles in the 1960s, my brother and I knew just what to do with kumquats from the potted tree on the patio: We tossed them at each other.

I also made kumquat truffles, steeping the kumquats in cream as it’s warmed before being combined with bittersweet chocolate. You puree the chocolate, cream and kumquat in a food processor and ...

A kumquat isn’t much bigger than a grape, yet this bite-sized fruit fills your mouth with a big burst of sweet-tart citrus flavor. In Chinese, kumquat means “golden orange.” They were ...

Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. DO AHEAD Can be made 1 day ...

Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until ...