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Views: 119
Last Updated: 09 Jan 2009

Kumquat Compote

Recipe By: Patty Hern  |  Photo By: Allrecipes
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Reviews (3)
Tweaks  (1)
  • serves: 16
  • yield: 16 servings
  • ready in: 35 mins (5 mins Prep - 30 mins Cook)
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.

Recipe provided by:

Allrecipes

ingredients

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

preparation method

  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.
    
    

Nutrition

  • Calories 114.7kcal
  • Total Fat 0g
  • Saturated Fat 0g
  • Salt 2mg
  • Protein 0.3g
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More Tweaks (1)

  Tweaks

  •     
    Tweak:
    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.

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›› More Reviews/Comments (3)

Reviews/Comments Reviews/Comments

  •     

    Review: MICHELLE M. SLAVEN

    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 easy

        
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    Review: LAMB2LOVE

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