These are an interesting little fruit. The outer skin is orangey and sweet. The inner flesh is TART! Candied in this method, the fruit takes on an overall sweet, citrusy flavor. With the ice cream it tastes like a fancy orange, vanilla sherbet. YUM!
1 cup sugar
1/2 pound kumquats
In a medium saucepan, bring the sugar and 2 cups water to a boil, stirring until dissolved. Add the kumquats, cover the fruit with a piece of parchment paper and a small plate or lid to keep them submerged.Simmer over low heat until the kumquats are translucent, about 25 minutes. Drain the fruit and reserve the syrup. Serve with cheese or ice cream. The syrup may also be reduced and drizzled on toast spread with butter. Makes 1/2 pound.
Adapted from "Sunday Suppers at Lucques," by Suzanne Goin.