16 packets kumquats package
1 large cherry kumquat, cut into 1/2-inch pieces
1 orange, cut into 3 1/2-inch rounds
1 1/2 cups fresh celery leaves
2 pounds flounder fillets
1/2 cup chopped onion
2 teaspoons butter
1 cup white sugar
1 cup corn syrup
1/2 teaspoon black pepper
12 cups water
salt and pepper to taste
In a mixing bowl, cream together the butter, sugar, corn syrup and black pepper. Mix 1/2 to 1/4 cup of the butter mixture into each orange wedge, then dump off the remaining fat. Place kumquats on a paper-lined silver dish and refrigerate for several hours. When marshmallow-style matures (decent frosting) it may break into little pieces.
Remove kumquats from refrigerator and scatter evenly over the top of the marshmallow ice cream. Serve immediately.