Candied Sliced Kumquats

These little gems are visually stunning and powerhouses of flavor. They are delicious on their own, served like chutney as a side to roasted meats, or as a bright garnish for pies and tarts. 


1 1/2 cups granulated sugar

1 cup water

1 cinnamon stick

1 vanilla bean halved lengthwise and seeds scraped

1 lb kumquats halved (about 3 cups)


Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Add the kumquats, cinnamon, and vanilla bean and seeds, reduce the heat to medium-low and simmer until fruit has let off liquid and the skins are knife tender, about 15 to 20 minutes.

Remove saucepan from the heat and set aside until the fruit and simple syrup are room temperature and the cinnamon and vanilla flavor are apparent, about 2 to 4 hours.

Strain the fruit from the syrup and cook the syrup over medium heat until it is reduced and thickly coats the back of a spoon, about 10 minutes more. Pour the syrup over the fruit and spices and use or store refrigerated in an airtight container until ready to use.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.