This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
14 K 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
kumquats - 2
4.9 oz caster sugar - 3
0.4 oz vanilla sugar
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 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 4.9 oz caster sugar, 0.4 oz 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: Crème brulée, Apple macaronade, Grandma Solange's biscuits, Mascarpone fondant with two lemons, Almond tuiles, ... See them all 361
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Cochelin d'Evreux, Apple Strudel, Cottage cheese tart, Plain cake, Individual charlottes with morello cherries, ... See them all 83
Other recipes you may also like
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015399 K3.3 55 min.
Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries. June 9th 201473 K3.8 1 hour 35 min.
Tartine du pêcheur
This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg. June 1st 201656 K4.7 15 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013301 K 15 2 hours 30 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.60 M 714.6 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
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.