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Kumquat Compote
Recipe by:
Patty Hern
Kumquats are entirely edible when ripe, rind and all. This is a delicious compote that makes a special addition to pancakes, french toast, trifles, or even topped on ice cream.
Ready in 35 mins
Saved by 2 cook(s)
Ingredients
Serves: 16
- 500g (1 1/4 lb) ripe kumquats
- 400g (14 oz) caster sugar
- 1/4 teaspoon ground cinnamon
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Preparation method
Prep: 5 mins | Cook: 30 mins1.
Wash kumquats and cover with water in a non-aluminium saucepan. Bring to the boil and simmer for 30 minutes. Add sugar and cinnamon, return to the boil and cook for 5 minutes. Remove from heat and drain.
Provided by:Allrecipes
Last updated:
10 May 2013
Reviews & comments
Something else.
This was a great recipe. I sliced the kumquats and added two teaspoons of cherry brandy. After draining it, I used the 'juice' to prepare cranberry sauce.
Posted:
15 Sep 2008
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LAWRAG
Easy
This made a great side dish. I also saved the syrup I poured off and it makes a nice drink in sparkling water. If you like things very sweet you will want to add more sugar.
Posted:
15 Sep 2008
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MICHELLE M. SLAVEN
Easy
I prefer plain, fresh kumquats to these cooked ones, but the syrup they were cooked in was pretty good.
Posted:
15 Sep 2008
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LAMB2LOVE
Easy
I think it tasted pretty good. I didn't like the kumquats raw because they were too sour but the sugar certainly helps. I think you could probably use this as a breakfast topping for waffles or pancakes.
Posted:
15 Sep 2008
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LINDA MCLEAN
