Candied Kumquats and Candied Meyer Lemon Zest

• 3/4 pound (2 cups) fresh kumquats
• 1 cup sugar
• 2 tablespoons corn syrup
• 4 Meyer lemons
• 1 cup sugar
• 2 tablespoons corn syrup

1. Make the candied kumquats and syrup:
2. Slice off the ends of each kumquat, 1/16 inch round sliver.
3. Slice the remaining fruit into 3 to 5 slices depending on its size.
4. Combine the sliced kumquats, sugar, 1/3 cup water, and corn syrup in a small saucepan and bring the pan to a boil over medium-high heat.
5. Immediately turn down the heat and slowly simmer until the kumquats become somewhat translucent, 6 to 10 minutes.
6. Remove from the heat and allow to cool in the syrup.
7. These kumquats in their syrup keep, in a sealed container and refrigerated, for several weeks.
8. Make the candied Meyer lemon zest and syrup:
9. Using a peeler with a square head, remove the zest of the lemons in long, even strokes.
10. Slice the zest into long thin strips to make 1/2 cup of julienned Meyer lemon zest ( 1/2 inch long x 1/16 inch thick).
11. In a small saucepan, combine the zest and 2 cups cold water and bring to a boil.
12. Strain out the zest and discard the water.
13. Repeat this process 3 more times.
14. Combine the blanched zest, sugar, 1/3 cup water, and corn syrup in the saucepan and bring to a boil.
15. Turn down the heat and simmer the lemon peel for about 30 minutes.
16. This candied peel in its syrup will keep, in a sealed container and refrigerated, for several weeks.

fresh kumquats, sugar, corn syrup, lemons, sugar, corn syrup

Taken from www.cookstr.com/recipes/candied-kumquats-and-candied-meyer-lemon-zest (may not work)