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.
6,561 5/5 (1 reviews)
12 hours 50 min.
Easy
700 g
3 IngredientsLast modified on: January 22th 2025
For 700 g, you will need:
- 1
600 g kumquats - 2
140 g caster sugar - 3
10 g vanilla sugar - Total weight: 750 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 12 hours 30 min.
Cooking: 20 min.
All in all: 12 hours 50 min.
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.
Wash 600 g kumquats, then cut off and discard the top of each kumquat, where the stem starts.
Stage 2 - 15 min.
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.
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
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.
Cover and leave to stand overnight.
Stage 4
The next day, a syrup formed.
Stage 5 - 5 min.
Place over medium heat and bring to the boil.
Stage 6 - 15 min.
Lower the heat and leave to stew gently until the kumquats have become soft.
Stage 7 - 3 min.
Turn off the heat and blend...
Stage 8
...until you obtain a smooth compote.
Stage 9 - 2 min.
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 recipe | 10 RDI=5 % | 290 RDI=30 % | 6 RDI=1 % | 1,090 RDI=50 % | 4,540 RDI: 50 % |
| Per 100 g | 1 RDI=1 % | 40 RDI=4 % | 0 | 140 RDI=7 % | 610 RDI: 7 % |
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)
Caster sugar
Like these other recipes: Caramelized apple rice pudding, Ciabatta, Chocolate mug cake, Crêpes Suzette, Cantucci di Prato, ... See them all 358
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Tyrolean apple crumble, Pain perdu, Chantilly cream, Strawberries with mint and cream, Chocolate cake, ... See them all 82
Other recipes you may also like
Pesto crackers
These are delicious little aperitif biscuits, really crisp and with the full-on flavour of pesto. They can be eaten on their own with dips, such as hot tomato or houmous.July 24th 202155 K 24.1 1 hour 45 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018312 K4.3 2 min.
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.October 13th 2010504 K 13.7 1 hour 20 min.
Tender tuna
Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender.March 26th 2014161 K4.7 50 min.
Spinach and Comté Loaf
For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.April 17th 2016108 K4.3 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.