Candied Kumquats

• 1 pint kumquats
• 2 cups Simple Syrup (page 184)
• 2 tablespoons (34g) light corn syrup

1. Cut the kumquats in half lengthwise.
2. Scoop out the seeds with a melon baller or small spoon and discard.
3. Bring a pot of water to a boil.
4. Add the kumquats, bring back to a boil, and drain.
5. Repeat this blanching process two more times.
6. Put the simple syrup and corn syrup in a saucepan and bring to a simmer over medium heat.
7. Add the kumquats and bring back to a simmer.
8. Reduce the heat and poach the kumquats gently until theyre slightly translucent, about 25 minutes.
9. Let cool in the syrup.
10. Store covered in syrup in a glass jar in the refrigerator for up to 6 weeks.

kumquats, simple syrup, corn syrup

Taken from www.epicurious.com/recipes/food/views/candied-kumquats-376907 (may not work)