Roasted kumquat trifle. Tear any dense spongecake or pound cake into 1-inch cubes and top with whipped cream and vinegar-macerated, roasted kumquats.
For the kumquats: 2 tablespoons white wine or champagne vinegar, scant tablespoon sugar. Mix thoroughly and let sit for 30 minutes to 4 hours. Roast at 350•F for 30 minutes.