Thursday, January 3, 2008

Kumquat Compote

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


Yien-Ping said...

cakes looks "yummy yummy"!! How can I make an order in future? Any list of cakes that you bake & sell?

Jacquis'bakes said...

Love your cakes and the song by II Divo. U guys rock

pixen said...

My Japanese friends told me a lot about Hidemi Sugino... but the recipe book they owned mostly in Japanese...:-( I tried to find in local bookshops which don't have. I think I have to hunt online then and faced the problem ordering in Nihongo..