KUMQUAT MARMALADE BUTTER
Steps:
- In a medium saucepan, bring the granulated sugar and 2 cups water to a boil over medium-high heat, stirring to make sure the sugar is completely dissolved. Add the kumquats, and cover the fruit with a piece of parchment or a small plate to keep them submerged. Turn the heat to low, and cook about 25 minutes, until the kumquats are translucent. Drain the fruit, reserving the sugar syrup. When the kumquats have cooled, cut them in half lengthwise and remove the seeds. Cut halves lengthwise into 1/8-inch-thick slices.
- Cream the butter and confectioners' sugar at medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until it's light and fluffy, about 3 minutes. Add all but 3 tablespoons of the candied kumquats. Add a tablespoon or two of the reserved syrup and a pinch of salt. Mix to combine, taste, and add more syrup if you like.
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