Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, kumquat compote. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Kumquat Compote is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Kumquat Compote is something that I have loved my entire life. They are nice and they look fantastic.
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. Although kumquats taste just like that of other citrus category fruits Nagami kumquat fruit (Fortunella margarita).
To begin with this particular recipe, we have to prepare a few components. You can have kumquat compote using 5 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Kumquat Compote:
- Make ready 1 kg Kumquats
- Get 800 ml Water
- Make ready 500 grams Sugar
- Make ready 1 pinch Salt
- Prepare 3 tbsp Honey
These little oval-like gems may not be available for too long. The Kumquat Compote recipe out of our category Compote! This will be saved to your scrapbook. You can also add it to one of your existing cookbooks.
Steps to make Kumquat Compote:
- Make 5 to 6 shallow cuts into the surface of the kumquats. For those who want to remove the seeds, use a toothpick or skewer to pop them out. Since this recipe uses a large amount of kumquats, I skipped that troublesome step.
- Fill a sauce pan with the kumquats and plenty of water and bring to a boil.
- Scum should rise to the surface as it boils.
- Refresh the water, then bring to a boil again. Repeat this step 2 to 3 times.
- When the scum stops rising, drain in a colander.
- Transfer the kumquats to an enamel coated pot.
- Add enough water to cover, 500 g of sugar, and 3 tablespoons of honey. Adjust the amount of sugar to taste.
- Place a drop lid inside and simmer on low heat.
- It's ready when the liquid reduces to a syrup and the kumquats become translucent.
- I preserve them in jars that have been sterilized by spraying with alcohol, then dried. I include the syrup and store them in the refrigerator. When storing in the freezer, remove them from the syrup and store them in resealable plastic bags.
You may have a little compote left over - it's delicious on ice cream. Cumquats 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. Stir in kumquats and return to boil. Reduce heat and simmer, covered, until kumquats are tender Transfer compote to bowl and let cool to room temperature.
So that’s going to wrap it up with this special food kumquat compote recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
