Kumquat Syllabub

• 1/4 cup sugar
• 12 kumquats, 6 slivered and 6 zested
• 1/2 cup plus 1 tablespoon moscato d'Asti
• 1 tablespoon limoncello
• 1 13 cups heavy cream

1. In a small pan, combine the sugar, slivered kumquats and 2 tablespoons water.
2. Cook over medium heat until the the kumquat slivers are tender, 3 to 5 minutes.
3. Strain the syrup into the bowl of your mixer.
4. Let cool, then stir in the kumquat zest, moscato and limoncello.
5. Reserve the kumquat slivers (which are now candied from the syrup).
6. Turn the mixer to medium speed and slowly pour in the cream.
7. Whip until it holds stiff peaks.
8. Spoon into 4 tumblers, cover and chill.
9. Lay a few kumquat slivers on each.

sugar, kumquats, moscato dasti, limoncello, heavy cream

Taken from cooking.nytimes.com/recipes/8114 (may not work)