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 | 12 RDI=18 % | 286 RDI=108 % | 6 RDI=8 % | 1,085 RDI=54 % | 4,543 RDI: 54 % |
| Per 100 g | 1 RDI=2 % | 38 RDI=14 % | 0 | 144 RDI=7 % | 606 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: Pears and caramelised walnut samosas , Apple Batter Puddings, Pistachio shortbread biscuits, Profiteroles, Pistachio tiramisu, ... See them all 378
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Cantucci, Cottage cheese tart, Lemon and grated apple tart, Chocolate rolls (petits pains), ... See them all 88
Other recipes you may also like
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve. February 21th 2011149 K5 2 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad). December 21th 2020422 K5 20 min.
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg. September 29th 2012379 K3.8 1 hour 45 min.
Strawberry and rhubarb crumble
A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries. May 18th 2019160 K5 1 hour 40 min.
Poitevin twist
This short baguette, from the Poitou region of western France is soft-textured, made with walnuts, walnut oil and goat's cheese. As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven. December 19th 201884 K 3 hours 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.