Photo: Thomas J. Story
Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned to candy backyard kumquats with her great-aunt Crys. The day we visited Maurice, she made this simplified version with a kumquat-mandarin cross (mandarinquats), which work well too. Save extra syrup for flavoring sparkling water.
Makes 2 1/2 cups fruit and 2 1/2 cups syrup (serving size: 2 tbsp. kumquats & 1 tbsp. syrup)
1. In a medium saucepan, bring kumquats and water to cover to a boil, then simmer gently 10 minutes. Drain and let cool.
2. Score* each kumquat lengthwise through skin in 3 places. In saucepan, combine 2 cups water, the corn syrup, and sugar. Bring to a boil over high heat and boil 2 minutes. Add kumquats, return to a boil, then reduce heat and boil gently 10 minutes. Let cool in pan.
*Sunset tip--use clean nail scissors.
Make ahead: Up to 3 weeks, chilled.