Cheese Stuffed Kumquats
|Kumquats||2 Cup (32 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs) (Refrigerated / Canned)|
|Sugar||1 Cup (16 tbs)|
|Cream cheese||8 Ounce (1 Large Package, At Room Temperature)|
Place kumquats in a 2- to 3-quart pan and cover with warm water; bring to a boil, then drain.
Repeat 3 more times.
Then cover kumquats with warm water 1 more time and bring to a boil.
Reduce heat to medium, cover, and simmer until fruit is tender when pierced, about 10 minutes.
Drain, reserving 1/2 cup of the cooking water.
In pan, combine reserved 1/2 cup cooking water, pineapple juice, and sugar.
Stir over low heat until sugar is dissolved.
Add kumquats and boil for 5 minutes.
Drain kumquats; let cool.
Split kumquats on 1 side, remove seeds, and stuff generously with cream cheese.
If made ahead, cover and refrigerate until next day.