This spiced fruit can be chopped and stirred into couscous or served with ham. For optimum texture and flavor, refrigerate the kumquats for two weeks before they’re used.

 

2 pounds kumquats (about 8 C.)

4 C. water

2 C. sugar

9 whole cloves, divided

3 (3-inch) cinnamon sticks, divided

3 star anise, divided

1 vanilla bean, halved lengthwise and divided

1 C. brandy, divided

 

Pierce each kumquat several times with a wooden skewer. Combine water and sugar in a large saucepan; bring to a boil, stirring until sugar dissolves. Add 3 cloves, 1 cinnamon stick, and 1 star anise. Reduce heat, and simmer 5 minutes. Add kumquats, and simmer 20 minutes or until tender. Using a slotted spoon, remove the kumquats from pan, and divide evenly between 2 (1-quart) jars. Tuck 3 whole cloves, 1 cinnamon stick, 1 star anise, and half of vanilla bean into each jar. Bring cooking liquid to a boil; cook 4 minutes. Remove from heat. Strain mixture, discarding solids. Pour 2 C. cooking liquid and 1/2 C. brandy into each jar. Seal jars; shake well. Store in refrigerator 2 weeks before using.