Title: Kumquats in brown sugar and vanilla bean syrup
 Categories: Side dish, Fruits, Vegetarian
      Yield: 3 Quarts
 
      4 c  Whole kumquats (25-30)
      2 c  Water
      1 c  Sugar
      1 c  Brown sugar, firmly packed
      1 ea Vanilla bean
           -- halved lengthwise
 
  By cooking kumquats down with sugar and vanilla, the bitterness is
  removed from the rind and they become a tantalizing garnish or
  topping for sweet or savory dishes.
  
  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.
  
  "Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 60