Instructions: Prick each kumquat a couple of times with a pin.

Put the sugar into a pan with 500ml water the cinnamon stick and cloves.

Stir over a medium heat until the sugar has dissolved.

Bring up to the boil.

Add the kumquats and simmer until tender Start checking after 15 minutes taking out kumquats as they are ready.

Put them straight into sterilised jars fitting them in as snugly as you can without squashing them.

Pour in enough brandy to fill about two thirds full.

Remove the cinnamon stick and tuck it down decoratively into one of the jars (you can add fresh cinnamon sticks to the others for effect).

Top up the jars with the syrup making sure the kumquats are covered add more brandy if necessary.

Seal and leave in a cool dark place for at least two weeks.

Makes three small jars

A boozy after dinner treat for the adults approx serve the brandied kumquats in small glasses with a little of their syrup along with coffee or spoon them over vanilla ice cream.

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