Sweet Bruschetta with Kumquat Tangerine Syrup

• 1/4 pound kumquats (about 12)
• two 3-inch cinnamon sticks
• 1/3 cup sugar
• 2 tablespoons light corn syrup
• 1/2 cup water
• 1/2 baguette
• 1 tablespoon unsalted butter
• 4 tangerines

1. Preheat oven to 350F.
2. With a sharp thin knife thinly slice kumquats crosswise, removing seeds.
3. Break cinnamon sticks in half.
4. In a small saucepan bring sugar, corn syrup, and water to a boil with cinnamon sticks, stirring until sugar is dissolved.
5. Add kumquats and gently simmer until kumquats are translucent and syrup is slightly thickened, about 15 minutes.
6. Diagonally cut eight 1/2-inch-thick slices from baguette and melt butter.
7. Lightly brush butter onto both sides of baguette slices and arrange on a baking sheet.
8. Toast slices in upper third of oven until pale golden, about 10 minutes.
9. Squeeze juice from 2 tangerines and pour through a sieve into kumquat mixture.
10. With a sharp knife cut peel from remaining 2 tangerines, including all white pith, and cut sections free from membranes.
11. Squeeze any juice from membranes into kumquat mixture.
12. Bring kumquat mixture to a simmer and add tangerine sections.
13. Remove pan from heat.
14. Dip toasts into syrup to coat both sides and arrange 2 toasts on each of 4 small plates.
15. Spoon fruit and remaining syrup over toasts and garnish each serving with a piece of cinnamon stick.

kumquats, cinnamon, sugar, light corn syrup, water, baguette, unsalted butter, tangerines

Taken from www.epicurious.com/recipes/food/views/sweet-bruschetta-with-kumquat-tangerine-syrup-100586 (may not work)