1 cup sugar
1/2 pound kumquats
1. In a medium saucepan, bring the sugar and 2 cups water to a boil, stirring until dissolved.
2. Add the kumquats, cover the fruit with a piece of parchment paper and a small plate or lid to keep them submerged.
3. Simmer over low heat until the kumquats are translucent, about 25 minutes.
4. 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.
SUBMITTED BY: Suzanne Goin Adapted from “Sunday Suppers at Lucques”