Kumquat in light syrup

Some days ago I was without inspiration to cook. I have the habit of going to the supermarket or the grocery to see and find inspiration to prepare the food. Sometimes, it can be different cuts from meat, poultry or fish that would inspire me .... But the inspiration doesn't arrive and passing in the grocery’s cash (there is one stupendous near here) with a laconic lettuce plant, when I saw those tinny and small oranges. They were kumquat. At the same moment I thought of making them in syrup, those small oranges have a very fine shell and eatable twist, it is the only orange that has their eatable shell in raw. I like fruits in syrup, mainly the citric fruits.That contrast among sweet and acid made me crazy. The recipe is simple to make, takes its time, but it is not difficult and the result is great.

Update This is my contribution from AFAM, hosted this month for Margot from Coffee & Vanilla an amazing blog with fabulous Caribbean European recipes

Kumquat in light syrup

1 Kg kumquat

The same weight in sugar

Wather

Wash the oranges well and boil in water, after that first boil allow to cool.

Cut an extremity and hole the shell with a toothpick or with a fork carefully for not repairing the fruit.

Weigh and put in a big pan with the same weight in sugar and cover with water.

Boil during five minutes and to reserve one day for the following step

Boil the following day until the shells are translucent.

During the boil gray foam can appear, retire with a tablespoon, this way the syrup will be transparent.