Elite life

Kumquat Compote Recipes


Kumquat Compote 1

200 g (7 oz, about 12) kumquats
200 g (1 cup) granulated sugar
200 g (generous 3/4 cup) water
Cooking Instructions:
Wash and pat dry kumquats. Remove calyces, and cut in half horizontally; pit with a fork. Bring sugar and water to a boil, and add kumquats. Cover with paper towel, and cook over medium heat for 1 to 2 minutes. Remove from heat and set aside at room temperature overnight. Reheat only poaching liquid to a boil an return over to kumquats. Leaving overnight. Refrigerated in a container up to 1 week.
Kumquat Compote 2
1 3/4 pounds kumquats
2 cups ultra fine sugar
Juice of 1 tangerine
Juice of 1 lemon
Cooking Instructions:
Rinse and brush kumquats under cold water. Discard ends. Cut them in half. Remove the seeds and place in small cheesecloth bag (I use Japanese tea bags). In a preserving pan, combine kumquat halves, sugar, lemon and orange juice along with the little bag containing the seeds. Bring to a simmer. Pour into glass dish, cover and refrigerate overnight. The next day, with a small spoon, remove any loose seeds and pithy detritus from the preparation before returning to a simmer, stirring gently. Check for taste. Skim (there will be hardly any scum if none at all). Continue cooking in medium high heat for about 5 minutes, stirring constantly. Remove cheesecloth with seeds. Stir and skim again if needed. Cook for 5 minutes more, while stirring. Return to a rapid boil for about 1 minute. Pour the hot compote into sterile working or jam jars. The compote will thicken as it cools. Refrigerate.
Kumquat Compote 3

4 Kumquats
2 to 4 tsp. sugar
1/2 c. pineapple juice
Cooking Instructions:
Parboil, unpeeled kumquats 5 minutes. Drain and cool. Slice the top off each. Remove seeds and fill each with 1/2 to 1 teaspoon sugar. Place upright in a shallow buttered pan. Bake 15 minutes in a 350 degree oven, basting frequently with pineapple juice.
Cranberry Kumquat Compote

1/4 pound kumquats (about 10)
A 12-ounce bag fresh or unthawed frozen cranberries (about 3 1/2 cups)
1 cup water
1 cup sugar
Cooking Instructions:
With a sharp thin knife thinly slice kumquats crosswise, removing seeds. Pick over cranberries. In a small saucepan bring water with sugar to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add kumquats and simmer 5 minutes. With a slotted spoon transfer kumquats to a bowl. Add cranberries to syrup and simmer 10 minutes. Cool mixture completely. (Cranberry mixture and kumquats may be made 3 days ahead and chilled in separate airtight containers - so kumquats will retain their color). Just before serving, stir kumquats into cranberry mixture.
Plum and Kumquat Compote

125 g kumquats
500 g red plums
120 ml water
1 cinnamon stick
40 g soft brown sugar
Cooking Instructions:
Slice the kumquats thinly, about the width of a £1 coin. Quarter the plums and remove the stones. In a medium saucepan, heat the water with the cinnamon stick and sugar until dissolved. Then add the kumquats. Bring to the boil, then cover and simmer for about 10 minutes. Add the plum quarters and return to the boil, then cover again and simmer for 10-15 minutes until the plums are softened but still hold a good shape. Remove from the heat and cool. Serve lightly chilled.
Kumquat Compote with Sauternes and Ginger

½ cup plus 2 tablespoons Sauternes or Late, Harvest Riesling
½ cup Sugar
½ cup Water
6 Whole cloves
½ Vanilla bean; split
½ pounds Kumquats; quartered lengthwise, seeded
1 tablespoon, finely chopped crystallized ginger
Cooking Instructions:
Combine Sauternes, sugar, water and whole cloves in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Add kumquats and boil until tender, about 5 minutes. Transfer kumquats to medium bowl using slotted spoon. Continue boiling syrup until reduced to generous 3/4 cup, about 3 minutes. Discard bean. Pour syrup over kumquats. Mix in crystallized ginger. Cover and refrigerate compote until chilled, about 3 hours.


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