Kumquat Syrup

A citrus syrup with notes of ginger and star anise, perfect to go with stuffed french toast (recipe to follow).

50 kumquats, thinly sliced (roughly two pints), I find it easiest to halve the kumquats lengthwise to remove the seeds, then thinly slice
4 C ginger ale
2 C water
1.5 C sugar
1-2 star anise

Combine the sugar, ginger ale, water, and star anise, and bring to a simmer to dissolve the sugar.  Add the kumquats, and simmer until it reaches the consistency of warm maple syrup, about 45 minutes.