This is a basic recipe that can be used for nearly any hearty citrus fruit. You simply simmer the fruit in a basic simple syrup for a few minutes and allow it to cool. It turns even the most bitter or sour fruit into something soft and sweet…once cooked you eat not just the fruit’s innards but its skin and rind as well. The once sour and bitter fruit can be nibbled as is, or used as an elegant dessert garnish. And a bi-product is that you’ll also have a delicious flavored syrup. This is recipe equally good with sliced lemons, limes, or even grapefruit…but other unripe fruits–such as peaches or pears–are delicious as well (they just need a bit more care lest the fruit breaks apart during cooking. Left in the syrup the fruit will keep for weeks in the refrigerator…that’s if you don’t eat it first.
2 cups sugar
1 cup water
4 cups kumquats, sliced lengthwise
Combine the sugar and water together in a heavy sauce-pot. Mix it to dissolve the sugar, then bring it to a boil and cook the sugar for a couple minutes. Add the kumquats, bring them to a boil, then lower the heat to a simmer. Cook the kumquats for 5 or 10 minutes. Transfer to a bowl and refrigerate until chilled.