Candied Vanilla Poached Kumquats

Kumquats, a citrus fruit from the orange family, are a winter produce available from January to March or April. These little oval-like gems may not be available for too long, but when they are in season, their bright, sweet-tart citrus flavour is stunning, irresistible, and addictive.

2 lbs kumquats, stems removed
4 cups water
4 cups sugar
1 vanilla bean

Fill a medium-sized heavy bottom saucepan halfway with water and bring up to a boil over high heat. Drop the kumquats in the boiling water and blanch for one minute. Drain the kumquats over a colander and discard the blanching water. Clean and dry the pot.

Put the sugar in the pot and add the 4 cups of water. Split the vanilla bean lengthwise with a pairing knife and scrape the seeds with the back of the knife. Put the vanilla pod and seeds into the pot. Bring to a boil over medium-high heat. Reduce the heat to medium and add the blanched kumquats. Simmer the kumquats in the syrup for 45 minutes to 1 hour or until the skin of the kumquats is soft and translucent.

Remove the candied kumquats to a glass container. Simmer the candying liquid over medium-low heat for another 10 minutes or so until it resembles a thick syrup. Pour over the kumquats and let sit until cooled. Cover and store in the fridge. They will keep for several weeks.

The kumquats and the syrup can be used as a dessert topping, in cocktails and in various sweet and savory dishes.

Makes 2 lbs candied kumquats.