Kumquats in Brown Sugar and Vanilla Bean Syrup
4 c whole kumquats (25-30)
2 c water
1 c sugar
1 c brown sugar, firmly packed
1 vanilla bean halved lengthwise
Place the kumquats in a large saucepan and add water to cover.
Bring to a full boil and, when foam begins to form on the surface,
reduce the heat to medium. Continue to cook for 10 min more. Drain
the kumquats and set aside.
In the same saucepan over a high heat, bring the water to a gentle
boil. Add the sugars, reduce the heat to medium, and stir constantly
until the sugars have dissolved, about 3 min. Add the kumquats and
vanilla bean and bring to a full boil. Reduce the heat to low and
cook uncovered, stirring occasionally until the kumquats are
transparent and soft, about 1 hour. Many of the kumquats will have
burst and their skins will appear transparent.
Spoon the kumquats and syrup into a clean jar, let cool, cover,
and refrigerate. They will keep, refrigerated, for up to 2 weeks.