1,545 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Kumquat compote

Name: Kumquat compote
Prep time: 12 h 30 min
Cook time: 20 min
Total time: 12 h 50 min
Yield: 700 g
Cuisine: French
Ingredients: 600 g kumquats; 140 g caster sugar; 10 g vanilla sugar

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.

19 K 5/5 (1 reviews)

12 hours 50 min. difficulté

Easy

6.40 €

700 g

3 Ingredients

Last modified on: January 22^th 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

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.

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.

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.

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: Jelly-style plum jam, Baked Alaska, Caramelized apple "moelleux" cake, Chocolate and matcha tea biscuits, Liège waffles, ... See them all 369

Vanilla sugar

You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Arizona cupcakes, Toasted almond cake, Pistachio tiramisu, Caramelized apple "moelleux" cake, ... See them all 85

Other recipes you may also like

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

October 13^th 2010399 K 154 50 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011280 K3.9 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.