Candied fruit:
30 Kumquats
1 3/4 c Sugar
1 1/4 c Orange juice
For the graham cracker/nut
Pie crust:
1 c Graham cracker crumbs
1/2 c Toasted and ground almonds
3 tb Sugar
1 ts Cinnamon
1 ts Nutmeg
1/4 c Melted sweet butter
Filling:
6 Egg yolks
2 c Sweetened condensed milk
1 3/4 c Key lime juice
1/4 c The candied kumquat, seeds
And pulp discarded, chopped
Small
Put the fruit in a heavy sauce pan and cover the fruit with cool
water. Now place the pan on high heat. Once it comes to a boil,
drain. Put the fruit in a bowl of ice water and allow to cool. Now
remove the fruit from the ice water and set it aside on a towel.
Place the fruit on a cutting board and trim off both ends of the
fruit.
In a small saucepan mix together the sugar and orange juice. Bring to
a boil over medium high heat. Lower the heat to a simmer. Skim as
necessary and add the fruit. Simmer 50-60 minutes, stirring
occasionally to make sure the fruit is not sticking to the bottom.
Take the fruit out and separate on a plate lined with parchment
paper. Reserve and use as desired.
For the graham cracker/nut pie crust:
Combine all of the above ingredients together in a bowl. Now press
them firmly into the bottom and up the sides of a 10-inch pie pan.
Filling: Whip the egg yolks until thick and pale yellow (about 5
minutes). Pour in the condensed milk and the kumquats. Slowly add in
the key lime juice. Pour into the pie crust and bake 10-12 minutes.
Cool for 1 hour and then chill completely. Serve as desired.
Yield: 1- 10-inch pie
CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9361
Yields
4 servings