Editor's Note: Use this broth to make Chad Robertson's Buckwheat, Bergamot & Blood Orange Chiffon Cake .
Recipe information
Yield
Yield: 340 g/2 cups candied fruit
Ingredients
Preparation
Step 1
Cut the kumquats crosswise into 1/4-in/6-mm rounds, discarding the stems and seeds. Cut a piece of parchment paper into a round that is the same diameter as a medium, heavy-bottomed saucepan.
Step 2
In the saucepan over medium heat, combine the sugar and water and bring to a boil, stirring with a wooden spoon until the sugar dissolves. Add the kumquat slices, cover with the parchment, and weight down with a nonreactive heatproof plate. Reduce the heat until the liquid is gently simmering, then cook until the kumquat slices are tender and translucent, 30 to 45 minutes (the liquid should register about 230°F/100°C on an instant-read thermometer).
Step 3
Remove from the heat and, using a slotted spoon, transfer the candied kumquats to a heatproof container and ladle syrup over the fruit just to cover; discard any remaining syrup or save for sweetening cocktails. (The syrup will keep, refrigerated, for up to 1 month.) Let the kumquat slices cool completely in the syrup, then refrigerate for up to 1 month.
