Wash kumquats and pierce each fruit a few times with a sterilized needle, or make a slit crossways at the top of each fruit.
Layer the fruit and sugar in a sterilized preserving jar.
Pour in the brandy until the fruit is completely covered.
Seal and store in a cool dark place.
Invert the jar occasionally.
The fruit will be ready to eat after four months.
Posted by Heiner Lange
