For the pear-orange salad with kumquat whipped cream, first brush the kumquats hot and cut into slices.
Boil 2 tablespoons of cane sugar with 4 tablespoons of water in a saucepan and cook the kumquat slices until soft.
Squeeze the juice from one orange, fillet the second orange: peel off the peel including the white inner skin, collecting the juice. Then remove the orange segments from the thin membranes, also collecting the juice.
Peel and quarter the pears, remove the core and cut the fruit into small, bite-sized pieces. Immediately mix with orange fillets and orange juice. Season to taste with cane sugar.
Whip the cream with the kumquat syrup until stiff and fold in the kumquat slices. Leave a few aside for decoration.
Divide the pear-orange fillets into dessert glasses and drizzle with orange liqueur (about 1 tablespoon).
Top with whipped cream and drizzle the pear-orange salad with kumquat whipped cream again with orange liqueur and decorate with the remaining kumquat slices.