Thursday, January 3, 2008
Kumquat Compote (adapted from Hidemi Sugino's The Dessert Book) Makes about 24 halves kumquats
200g (7oz, about 12) kumquats
200g (1 cup) granulated sugar
200g (generous 3/4 cup) water
1. Wash and pat dry kumquats. Remove calyces, and cut in half horizontally; pit with a fork.
2. 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.
3. Reheat only poaching liquid to a boil an return over to kumquats. leaving overnight. refrigerated in a container up to 1 week.
I love these kumquat compote as they can be added into your baking, ice cream and many other dessert. In coming posts I will show you what I did with this gorgeous and lovely kumquat compote.
Big Boys Oven