Dan loves kumquats. Personally I have a love hate relationship with them. Love the sweet. Hate the sour. But they are oddly addictive so I keep eating them anyway. But recently a peace maker emerged. A pastry chef friend of mine who taught me a little trick with kumquats that makes them more appealing to the masses and easily incorporated into savory or sweet dishes: preserved kumquats.
- Take 1 part rice vinegar, 2 parts water, 1 cup sugar, some star anise and cloves and bring to a boil, stirring occasionally to ensure the sugar dissolves (the star anise and cloves have a strong flavor so I added them closer to the boiling point)
- While you are waiting for your brine mixture to come to a boil, wash and then cut kumquats in half and de-pit
- Pour boiled liquid over them in a bowl
- Refrigerate overnight