Kumquat Meringue Pie

Lots of chefs use kumquats just for decoration, because they don't seem to know how else to use them which a shame. Originally from China this oval shaped miniature type of orange is eaten whole. The rind is sweet and the juicy centre is sour and salty, the raw fruit is usually consumed either whole, to savour the contrast, or only the rind is eaten. The fruit is considered ripe when it reaches a yellowish-orange stage, and has just shed the last tint of green. The Hong Kong Kumquat has a rather sweet rind compared to the rinds of other citrus fruits.

Culinary uses include: candying and kumquat preserves, marmalade, and jelly. Kumquats appear more commonly in the modern market as a martini garnish, replacing the classic olive. They can also be sliced and added to salads. A liqueur can also be made by macerating kumquats in vodka or other clear spirit. I seem to remember on Bermuda in my younger days enjoying some macerated kumquats.

The Cantonese often preserve kumquats in salt or sugar. A batch of the fruit is buried in dry salt inside a glass jar. Over time, all the juice from the fruit is diffused into the salt. The fruit in the jar becomes shrunken, wrinkled, and dark brown in colour, and the salt combines with the juice to become dark brown brine. A few salted kumquats with a few teaspoons of the brine/juice may be mixed with hot water to make a remedy for sore throats.[citation needed] A jar of such preserved kumquats can last several years and still keep taste.

After some thought I decided that cooked kumquats would make a delicious and different meringue pie.

Ingredients
1 x 25 cm fluted flan ring/dish
400g (14oz) short crust pastry
454g (1lb) kumquats
200 grams (8oz) Caster sugar
Juice of 1 large lemon
3 large eggs (separated)
3tbsp cornflower
350ml (13floz) water
1 Tbsp butter
1 large ripe mango
6 ripe passion fruit

Method

1. Lightly grease your flan ring or dish with butter and roll out the pastry no thicker than 4mm (1/5 inch) and line the dish or ring with the pastry.
2. Prick the pastry with a fork then cover the circle of parchment paper that is slightly bigger than the dish.
3. Weigh the paper down with raw rice or baking beads.
4. Bake the pastry case (this method is called blind baking) in a pre-heated oven 190C/375F gas mark 5 until it is light straw colour (about 15 minutes).
5. Remove the rice and parchment and bake for a further four minutes on a low shelf then allow to cool.
6. Blanch the kumquats in boiling water for 2-3 minutes then drain. Combine with 60grams of caster sugar and the lemon juice and cook on a low heat until the kumquats are soft and translucent.
7. Chop the kumquats in a food processor and set to one side.
8. In a non-stick saucepan combine the water, cornflour,butter,and 80grams of caster sugar. Bring it slowly to the boil stirring constantly. When the mixture is thick and smooth turn the heat down to very low and whisk in the egg yolks one at a time.
9. Remove from the heat and stir in the kumquat mix and allow to cool.
10. When lukewarm pour the mix into the pastry case and set in the fridge.
11. Scoop out the passion fruit and combine with the mango in a food processor and puree until smooth, then strain the sauce and refrigerate.
12. In a clean large bowl whisk the egg whites until they are making soft peaks, then gradually add the remaining 60 grams. Whisk until the meringue is very stiff.
13. When the kumquat mix is cold and set cover with the meringue and decorates by making some peaks with a dessertspoon.
14. Glaze the meringue lightly under a hot grill for a few seconds to give some colour and serve on a pool of passion fruit couli.

Chef's Tip
Don't leave the meringue too long before you top the pie, by the time your meringue is made the kumquat mix should be cool enough.