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.