Experts disagree about whether kumquats are members of the citrus family. Regardless of their botanical classification, these orange beauties with thin, edible skins are a tasty winter treat. They also make a terrific garnish that I like to serve with cake.

　　This recipe was excerpted from 'Delectable' by Claudia Fleming with Catherine Young. Buy the full book on Amazon.

Ingredients

　　350g kumquats, scrubbed, halved crosswise, and seeded

　　400g sugar (about 2 cups)

　　1 Tbsp. light corn syrup

　　Slice the kumquats into rounds. Put 2 cups water in a saucepan. Add the sugar and corn syrup and bring the mixture to a simmer over medium heat, stirring occasionally, so the sugar dissolves. Add the kumquats, reduce the heat, and gently simmer over medium-low until the rinds are translucent, about 10 minutes. Remove the kumquats from the heat and allow them to cool in the syrup. Store them in an airtight container in their liquid in the refrigerator. They will keep for at least a month.

　　Excerpted from Delectable by Claudia Fleming with Catherine Young. Copyright © 2022 by Claudia Fleming. Photographs copyright © 2022 by Johnny Miller. Excerpted by permission of Random House, an imprint and division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon or Random House.