I do love the spicy zestiness of kumquats (even though their name is unspeakably rude; read my earlier post about kumquat compote) but they are, I admit, not the most versatile of fruits.
This is an easy recipe, although it takes a little time. I've called them 'half-candied' because they're not truly candied, as traditional crystallised fruits are. In order to crystallise fruit, it needs to be soaked in successively stronger solutions of sugar syrup until the syrup has replaced the fruit's natural moisture, thereby preventing it from spoiling.
Don't discard the zesty syrup once you've drained it off - it's wonderful for making syrup-based ices and exotic cocktails, and delicious poured over vanilla ice cream. Place the syrup in a lidded container and store in the fridge: it will keep for two to three weeks.
Half-Candied Kumquats Dipped in Dark Chocolate
500 g kumquats, washed
2 cups (500 ml) white granulated sugar
a little extra sugar for dredging
a slab of good-quality dark chocolate
Dredge white granulated sugar over the fruit and toss well so that each piece is lightly coated. Melt the chocolate in a metal or glass bowl set over a pan of simmering water. Stir well. Using your fingers or some small tongs, half-dip (or fully dip!) each piece of fruit into the chocolate. Set aside in a cool place to dry.
Makes about 50 pieces. Print Friendly