Kumquat and Peach Liqueur
Rinse kumquats thoroughly and pat dry. With a sharp knife, slice kumquats and remove seeds. In a saucepan, bring water and sugar to a boil and simmer until sugar has dissolved. Add kumquats, rum and cinnamon stick and simmer about 10 minutes over low heat. Let cool overnight.
Remove cinnamon stick. Place kumquats in a bottle with a wide opening. Strain cooking liquid and mix with peach liqueur. Pour mixture into the bottle and seal.
Let stand 2-3 days before serving. Refrigerate 6-8 weeks.