I usually poach more kumquats than I need for a particular dessert; they keep well in their poaching liquid in the refrigerator for 2 weeks or more. They are lovely combined with sliced fresh blood oranges or with other poached fruits, especially prunes (poach the kumquats, lift them out when they’re done, and poach the prunes in the same syrup, combining them when the prunes are done and the syrup has cooled a bit).

　　

Ingredients

makes about 4 cups

　　1 pound kumquats

　　2 cups water

　　1 cup sugar

　　One 1-inch piece of vanilla bean, split lengthwise, seeds scraped into the pan

　　

Step 1

Wash and trim off the ends of: 1 pound kumquats.

　　

Step 2

Slice them crosswise into 1/8- to 1/4-inch pinwheels, removing the seeds as you go. Combine in a small saucepan: 2 cups water, 1 cup sugar, One 1-inch piece of vanilla bean, split lengthwise, seeds scraped into the pan.

　　

Step 3

Bring to a boil, stirring to dissolve the sugar. Adjust the heat to a low simmer and add the sliced kumquats. Let them cook gently until translucent and tender, about 12 to 15 minutes. Remove from the heat and let them cool in the poaching syrup.

　　The Art of Simple Food