Serves 4
12 kumquats
4 tangerines
2 cinnamon sticks
1/3 cup sugar
2 tablespoons syrup
1/2 cup water
1/2 baguette
1 tablespoon unsalted butter
1) Thinly slice kumquats crossways, removing seeds.
2) In a saucepan bring sugar, syrup, and water to boil with cinnamon sticks until the sugar dissolves.
3) Add kumquats and gently simmer until kumquats are translucent and syrup slightly thickened (about 15 minutes).
4) Diagonally cut eight 1/2" slices from the baguette and brush both sides with melted butter. Arrange on a baking tray and toast, in oven preheated to 350F, for 10 minutes until pale golden.
5) Squeeze juice from 2 tangerines and sieve into kumquat mix.
6) Bring mix to boil and add tangerine sections from the remaining two. Remove from heat.
7) Dip toasts into syrup to coat both sides and arrange on 4 small plates (2 each). Spoon fruit and syrup over toasts.
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