Candied Kumquats

1 cup of water
3/4 cup honey
1/4 cup sugar
15 whole cloves
2 cinnamon sticks, broken in half
1 vanilla bean, split lengthwise
22 ounces kumquats,
cut into 1/4-inch-thick rounds, seeded

Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes. Using slotted spoon, transfer kumquats to plate. Boil syrup until reduced to 2/3 cup, stirring often, about 8 minutes.



They are lovely on a frosted cake or on ice cream. They are mixed into salads and savory meat dishes too!

This lovely South East Asian fruit can be canned in a water bath for later use; as you would a jam.