Sweet Bruschetta With Kumquat Tangerine Syrup

This recipe can be prepared in 45 minutes or less.

1/4 pound kumquats (about 12)
two 3-inch cinnamon sticks
1/3 cup sugar
2 tablespoons light corn syrup
1/2 cup water
1/2 baguette
1 tablespoon unsalted butter
4 tangerines

Preheat oven to 350 F.
With a sharp thin knife thinly slice kumquats crosswise, removing
seeds. Break cinnamon sticks in half. In a small saucepan bring sugar,
corn syrup, and water to a boil with cinnamon sticks, stirring until
sugar is dissolved. Add kumquats and gently simmer until kumquats are
translucent and syrup is slightly thickened, about 15 minutes.

Diagonally cut eight 1/2-inch-thick slices from baguette and melt
butter. Lightly brush butter onto both sides of baguette slices and
arrange on a baking sheet. Toast slices in upper third of oven until
pale golden, about 10 minutes.
Squeeze juice from 2 tangerines and pour through a sieve into kumquat
mixture. With a sharp knife cut peel from remaining 2 tangerines,
including all white pith, and cut sections free from membranes. Squeeze
any juice from membranes into kumquat mixture. Bring kumquat mixture to
a simmer and add tangerine sections. Remove pan from heat.
Dip toasts into syrup to coat both sides and arrange 2 toasts on each
of 4 small plates. Spoon fruit and remaining syrup over toasts and
garnish each serving with a piece of cinnamon stick.

Each serving about 244 calories and 4 grams fat.
Serves 4.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/