Monday, 25 January 2016

KUMQUAT COMPOTE - recipe adapted from Stephanie Alexander's The Cook’s Companion

1 kg kumquat, washed and quarter, pips removed

Collect pips and place in a muslin bag.  Add quartered kumquat in a saucepan, cover with water.  Leave them overnight.
Next day, measure the cut kumquat and water (use the equal amount of sugar, ie 3 cups of Kumquat, add 3 cups of sugar).  In a non aluminium saucepan, bring kumquat, water and sugar to boil.  Reduce heat, simmer and keep on stirring the kumquat mixture for about 30 - 40 mins until it has thickened to a jam liked consistency.  
Leave the compote to cool and store in sterilised bottle.  
I eat my compote with toast, bircher muesli, greek yoghurt,  ice cream, roast pork and most recently I serve my Kumquat Compote with a Chocolate Cake.  
Chocolate Cake recipe -, THANK YOU Kittencal for sharing your Moist One Bowl Choc Cake recipe!
My cake is baked in a Heart shaped Nordic Ware pan (grease pan with butter and then coat generously with cocoa powder.  Cool in the pan for 10 - 15 mins before unmoulding).