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.
25 K 3.4/5 (5 reviews)
12 hours 50 min.
Easy
6.40 €
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
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: Brioche dough, Chocolate mousse with hazelnuts, Nougat, Doughnuts, Tatin apples with mascarpone cream, ... See them all 378
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Old style brioche, Strawberry Charlotte, Invisible apple cake, Apple Batter Puddings, ... See them all 88
Other recipes you may also like
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011324 K4.1 1 hour 25 min.
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy". October 13th 2010393 K4 50 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016259 K4.4 2 hours 2 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020553 K 44.2 14 hours 30 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025498 K 25 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.