Created by ellie on March 1, 2015
Step 1: Cut the ends off of the kumquats and then cut them into 1/4 inch rounds, remove seeds. Place the kumquat slices in a saucepan; pour cold water to cover by 2 inches. Bring to a boil over medium high heat. Remove from heat; strain. Return the kumquat slices to a pan; repeat procedure two more times. Transfer the kumquat slices to a bowl.
Step 2: In the same saucepan combine 2 cups sugar and 1 cup water; scrape in the seeds from the vanilla bean; add bean. Stir over medium heat until sugar dissolves and then bring to a boil; brushing down sides with a wet pastry brush. Add the kumquat slices; pressing to submerge. Reduce heat to a simmer. Cover surface with parchment paper. Cook without stirring until kumquats are translucent (15-20 minutes). Remove from heat and let stand 15 minutes.
Step 3: Using a slotted spoon transfer the kumquat slices to a bowl.
Step 4: Add the lemon slices and lemon juice to syrup in pan; pressing to submerge. Bring to a boil. Reduce heat to a simmer. Cover surface with parchment paper and cook without stirring until lemon slices are translucent (40-50 minutes). Remove from heat; let stand 15 minutes. Transfer lemon slices to a cutting board and cut each slice into quarters and then add the lemon quarters and syrup to the bowl with the kumquats. ***can be made 2 days ahead; cover; chill.
Step 5: Cut off peel and white pith from blood oranges. Working over a bowl to catch juices and using a small knife, cut between membranes to release segments.***can be done one day ahead; cover and chill.
Step 6: Drain syrup from kumquat/lemon mixture; reserving syrup. Drain orange segments. Combine fruit in a medium bowl; adding some syrup if mixture seems dry.