Lebanese Almond Baklawa Fingers

Thank You so much Maureen Abood of Rose Water & Orange Blossoms for your amazing recipe, Lebanese Almond Baklawa Fingers 

Here is mine : )

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




1 kg kumquat, washed and quarter, pips removed
sugar
water

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.  

ENJOY!

Chocolate Cake recipe - http://www.food.com/recipe/kittencals-moist-one-bowl-dark-chocolate-bundt-cake-71876, 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).