Delicious, sweet yet tangy, kumquat fruit is a winter/spring season delicacy. Although kumquats taste like a citrus fruit, they can be eaten completely, including the peel. Candied, they are delicious with tangy yogurt or savory pork. I will be making a lemon panna cotta topped with candied kumquats!
2 cups roughly chopped kumquats
1/2 cup water
1 cup organic coconut sugar
With a paring knife, cut the kumquats in half lengthwise (quarters if they are larger). Discard any seeds you can get to, but don’t worry if you miss any, they are edible.
Bring the water and sugar to a boil, then reduce the heat and simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.
Remove the kumquats from the saucepan with a slotted spoon, transferring to a glass bowl. Return the syrup to the stove and simmer for 5 minutes, to reduce the syrup. Pour 1/8 cup syrup over the kumquats.
Let cool before covering and refrigerating. Can be stored for up to two weeks.
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