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.
17 K 5/5 (1 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: Chocolate mousse with hazelnuts, Quince jelly, Sugar syrup, Caramelized apple and walnut cake, Panna cotta, ... See them all 364
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Clementine sorbet, Household cake (Gâteau de ménage), Kouign-amann brioche, Pistachio tiramisu, ... See them all 83
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 13th 2010396 K 154 50 min.
Tournedos Rossini
Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan... August 26th 2021358 K 33.7 50 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017433 K3.5 15 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012794 K 43 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.