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
3 comments:
cakes looks "yummy yummy"!! How can I make an order in future? Any list of cakes that you bake & sell?
Love your cakes and the song by II Divo. U guys rock
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..
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