Cookbook:Kumquat Compote 1
- 200 g (7 oz, about 12) kumquats
- 200 g (1 cup) granulated sugar
- 200 g (generous 3/4 cup) water
Wash and pat dry kumquats. Remove calyces, and cut in half horizontally; pit with a fork. 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. Reheat only poaching liquid to a boil an return over to
kumquats. Leaving overnight. Refrigerated in a container up to 1 week.