Best Advice to Homemade Perfect Kumquat Compote

Hoping to dine Kumquat Compote a 5-star restaurant's, but for some causes are not able to go to restaurants. This site is going to help you with useful instructions on preparing a Kumquat Compote like a famous chef made.

We hope you got benefit from reading it, now let's go back to kumquat compote recipe. To cook kumquat compote you need 5 ingredients and 11 steps. Here is how you achieve that.

To cook an extraordinary Kumquat Compote, here are the components required:

1. Get 1 kg of Kumquats.
2. Provide 800 ml of Water.
3. Prepare 500 grams of Sugar.
4. Use 1 pinch of Salt.
5. Prepare 3 tbsp of Honey.

After preparing the components, next you are good to cook your 5-star Kumquat Compote by following the instructions on this section:

1. 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..
2. Fill a sauce pan with the kumquats and plenty of water and bring to a boil..
3. Scum should rise to the surface as it boils..
4. Refresh the water, then bring to a boil again. Repeat this step 2 to 3 times..
5. When the scum stops rising, drain in a colander..
6. Transfer the kumquats to an enamel coated pot..
7. Add enough water to cover, 500 g of sugar, and 3 tablespoons of honey. Adjust the amount of sugar to taste..
8. Place a drop lid inside and simmer on low heat..
9. It's ready when the liquid reduces to a syrup and the kumquats become translucent..
10. .
11. 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..

Bring to boiling, reduce to a simmer. Reserve sugar syrup; discard cinnamon stick. Bring to boiling over medium heat. They can be eaten raw, skin and all, or cooked down with a little sugar to temper the sour taste. The skins soften but keep a faint bite, not unlike the shreds in marmalade.

Recipe : Kumquat Compote

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step by step to make Kumquat Compote

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