Kumquat compote


Kumquat compote
Here's how to make a kumquat compote that's low in sugar but high in flavor, for use in pastries, or simply on top of cottage cheese or yogurt.
11 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: January 22th 2025
For 700 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 12 hours 30 min.
Cooking: 20 min.
All in all: 12 hours 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Kumquat compote
Wash 600 g kumquats, then cut off and discard the top of each kumquat, where the stem starts.

Stage 2 - 15 min.
Kumquat compote
Next, cut each one in 2 lengthwise, and remove and discard the seeds with the tip of a small knife, which takes quite a long time to do.

You can leave the seeds in if you're in a hurry, but unfortunately they add an unpleasant texture at the end of the recipe.

Stage 3 - 12 hours
Kumquat compote
Pour the fruit into a saucepan, then add 140 g caster sugar, 10 g vanilla sugar and stir quickly.

Cover and leave to stand overnight.

Stage 4
Kumquat compote
The next day, a syrup formed.

Stage 5 - 5 min.
Kumquat compote
Place over medium heat and bring to the boil.

Stage 6 - 15 min.
Kumquat compote
Lower the heat and leave to stew gently until the kumquats have become soft.

Stage 7 - 3 min.
Kumquat compote
Turn off the heat and blend...

Stage 8
Kumquat compote
...until you obtain a smooth compote.

Stage 9 - 2 min.
Kumquat compote
Place in a jar, allow to cool, then store in the fridge.
Remarks
As indicated in step 2, if you don't remove the seeds, you'll feel them even after blending, but another method is possible: you can also pass the compote through a fine sieve to remove them.
Keeping: Several days in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %290 RDI=30 %6 RDI=1 %1,090 RDI=50 %4,540 RDI: 50 %
Per 100 g1 RDI=1 %40 RDI=4 %0140 RDI=7 %610 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 700 g : 6.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011290 K4.2 1 hour 4 min.
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30th 2021349 K5 50 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
August 3rd 2013864 K 44.7 55 min.
Half-cooked chocolate cake with raspberry coulis
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.
October 3rd 2010339 K5 1 hour 25 min.
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
April 3rd 2019504 K4.9 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page