| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Tvfn | 8 | Servings | |
INGREDIENTS
| 30 | Kumquats | |
| 1 3/4 | c | Sugar |
| 1 1/4 | c | Orange juice |
| 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 |
| 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 |
INSTRUCTIONS
CANDIED FRUIT FILLING 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. 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. 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 Recipe by: CHEF DU JOUR NORMAN VAN AKENSHOW #DJ9361 Posted to MM-Recipes Digest V4 #045 by "Ed Bauman" <BIRCHCREEK@msn.com> on Feb 12, 97.
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