Candied Kumquats for Chocolate Kumquat Cake
Use the poaching syrup for brushing cake tiers of the Chocolate Kumquat Cake. These can be prepared up to one month ahead.
- Yield: Makes 4 pints
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Fall 2001
- 4 pints kumquats
- 6 cups sugar
- 4 cups water
Rinse the kumquats, and place them in a large saucepan with cold water to cover. Bring to a boil over medium-high heat. Drain kumquats immediately, and then repeat the process two times, always starting with cold water.
Place the kumquats, sugar, and the 4 cups water in a large saucepan. Bring to a boil. Immediately remove from heat, and allow to cool completely in syrup. Transfer kumquats in syrup to an airtight container and refrigerate until using.