Title: Key Lime and Candied Kumquat Peel Pie
Categories: Tvfn
Yield: 8 Servings

-------------------------------CANDIED FRUIT-------------------------------
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

----------------------------------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.

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" on
Feb 12, 97.