Honey Ginger Kumquat Compote Recipes
KUMQUAT AND CRANBERRY COMPOTE
Categories Condiment/Spread Berry Citrus Ginger Stew Thanksgiving Quick & Easy Cranberry Fall Kumquat Anise Gourmet
Yield Makes 8 to 10 condiment servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.
HONEY GINGER KUMQUAT COMPOTE
Spicy, tangy, but nice. Delicious on its own, or with ice cream, cheesecake or even on toast. If you like marmalade, then you'll like this. Note:Kumquats are hard to find, and sometimes expensive, so I recommend finding somebody who grows them or grow your own plant- kumquat plants are like chilli plants, they're very easy to grow. It's all definitely worth it, but if anybody finds a suitable substitute be sure to let me know!
Provided by melting pot
Categories Sauces
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash the kumquats.
- Place the kumquats in a medium saucepan, along with the apricots, sultanas and water. Bring to the boil.
- Peel the rind of the oranges and add to pan.
- Juice the oranges and set aside.
- Grate the ginger and crush the cloves and cardamom pods. Add to the pan.
- Simmer for 30 min, or until fruit is tender.
- Add the orange juice and honey.
- Remove from heat. Stir through the slivered almonds and serve warm.
Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.3, Sodium 12.3, Carbohydrate 40.4, Fiber 7.3, Sugar 31.3, Protein 4
KUMQUAT COMPOTE WITH SAUTERNES AND GINGER
A simple dessert sauce that is absolutely delicious spooned over scoops of vanilla ice cream or frozen yogurt.
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- Combine Sauternes, sugar, water and whole cloves in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Add kumquats and boil until tender, about 5 minutes. Transfer kumquats to medium bowl using slotted spoon. Continue boiling syrup until reduced to generous 3/4 cup, about 3 minutes. Discard bean. Pour syrup over kumquats. Mix in crystallized ginger. Cover and refrigerate compote until chilled, about 3 hours. (Can be prepared 3 days ahead.)
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