Recipes Kumquat and Pineapple Chutney 5.0 (2) 1 Review By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on July 5, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Armelle Habib Total Time: 35 mins Yield: 1 cup Ingredients 1 rounded cup kumquats (5 ounces) 1 cup finely diced peeled pineapple ( 1/4 pound) 3 tablespoons fresh lemon juice 3 tablespoons light brown sugar 2 tablespoons fresh orange juice 2 tablespoons Madeira Directions In a small saucepan of boiling water, blanch the kumquats for 1 minute. Drain and repeat 3 times. Halve each kumquat and squeeze out any juice; discard the pulp and seeds. Finely dice the skin. In the same saucepan, combine the diced kumquats with the pineapple, lemon juice, brown sugar, orange juice, kumquat juice and Madeira and bring to a boil. Simmer the chutney over moderate heat, stirring occasionally, until thickened, about 8 minutes. Make Ahead The chutney can be refrigerated for up to 1 week. Serve With Pork or veal chops, duck breasts, cold leftover roasts, cheese plates, country terrines. Rate it Print