CANDIED KUMQUATS w/ANGOST BITTERS

By BobD

Ingredients

• Delicious ladled over plain yogurt, stirred into a cocktail, or served with pound cake-bitters temper the syrup's sweetness while adding a distinctive herbal flavor.
• 1 1/4 cups sugar
• 2 1/2 cups water
• 3/4 lb kumquats
• 1 teaspoon Angostura bitters

Details

Adapted from gourmet.com

Preparation

Step 1

Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar has dissolved.

Add kumquats and place a round of parchment on top.

Gently simmer until kumquats are tender and translucent, about 25 minutes.

Transfer kumquats to a dish with a slotted spoon and boil liquid until just syrupy and reduced to about 1 cup, about 20 minutes. (Be careful when measuring, as syrup tends to foam upward when poured.)

Cool completely (syrup will gel slightly).

Stir in bitters and pour over kumquats.

COOKS NOTE: Candied kumquats keep, chilled, 3 weeks.