1 3/4 cups sugar
1 1/4 cups orange juice
Wash the kumquats, and on a cutting board lice them in half lengthwise. With a teaspoon, scoop out the seeds and pulp.
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.
In a small saucepan mix the sugar and orange juice. Bring to a boil over medium high heat. Lowerto a simmer. Skim foam as needed and add the fruit. Simmer 50-60 minutes, stirring occasionally so the fruit will not stick. Take the fruit out and separate on a plate lined with parchment or waxed paper. Reserve any liquid and use as a basis for a fruit salad dressing or as desired.
GRAHAM CRACKER CRUST:
1 cup graham cracker crumbs
1/2 cup toasted and ground almonds
3 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup of melted unsalted butter
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.
6 egg yolks
2 cups sweetened condensed milk
1 3/4 cups key lime juice
1/4 cup of the candied kumquats, chopped fine
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.
MAKES 10" PIE
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