Kumquat compote

    35 min

    Kumquats are entirely edible when ripe, rind and all. This is a delicious compote that makes a special addition to crepes, French toast, trifles, or even topped on ice cream.

    43 people made this

    Serves: 16 

    • 500g (1 1/4 lb) ripe kumquats
    • 400g (14 oz) caster sugar
    • 1/4 teaspoon ground cinnamon

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. 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.

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    Reviews in English (22)


    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.  -  15 Sep 2008


    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.  -  15 Sep 2008


    I prefer plain, fresh kumquats to these cooked ones, but the syrup they were cooked in was pretty good.  -  15 Sep 2008