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Back to Recipe List	* Exported from MasterCook * Kumquat Compote Recipe By : Cool Food by Nathalie Hambro Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 125 milliliters water -- (1/2 cup) 125 grams sugar -- (4 ounces) 500 grams kumquats -- (1 pound) Make a syrup with the water and sugar; bring slowly to the boil until the liquid is transparent. Reduce the heat and add the whole kumquats. Simmer for 20 minutes then allow to cool. Serve chilled in hot weather or at room temperature. Author's notes: Kumquats are oval-shaped small citrus fruits about 2.5 cm long (1 inch) with edible skins. They are juicy and tart but have a mellow fragrance when poached. An attractive way to serve this dish is in an ice bowl which is easily made as follows: half fill a mixing bowl (preferable stainless or plastic) with water; float a smaller bowl inside, weighing it down so that the cavity it creates will form a container of the size you will need. Tape the bowls together making sure that the inner one is centered to keep the future walls of the ice bowl the same thickness. Place on a level spot in your freezer until thoroughly frozen. To use, remove from the freezer and leave for about 5 to 7 minutes before removing the inner bowl, then run some water under the larger bowl until it can be removed easily. Wrap the ice bowl in plastic wrap or foil and place it back in the freezer until needed. Serves 4. From Cool Food by Nathalie Hambro; 1988; Conran Octopus Limited, London. MC format by Hallie. Untried. Personal Notes from Hallie: Another dish for hot weather. I haven't tried this one but it looks good (and simple); I think it would work with Splenda so when I see some kumquats I am going to try it. If you are not familiar with the appearance of kumquats you might think of them as the orange's equivalent of cherry tomatoes as far as size goes as they do look somewhat like very small egg- shaped oranges. Some stores only carry them at certain times of the year but they can more and more often be found year-round in many markets now. This dish calls for them to be cooked but they can also be eaten (after washing) raw; don't bother to peel them, just pop them into your mouth whole and enjoy that burst of citrus. Contributed to the FareShare Gazette by Hallie; 11 June 2008. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; trace Fat (0.3% calories from fat); 1g Protein; 50g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 Fruit; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Kumquat Compote Comment Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Regarding Kumquat Compote - another way to consume this would be to use it as a drink base - very common here in Hong Kong. In fact, you can buy large jars of what is basically marmalade but is mixed with water to make a thirst quenching drink served either hot or cold. The Cantonese for Kumquat, just in case you're interested, sounds like 'gum gut' (the final 't' is not fully articulated). Contributed to the FareShare Gazette by Tavis; 12 June 2008. ---> You can find those jars of 'marmalade tea' in many Asian stores and some other supermarkets in Canada now, too. H. - - - - - - - - - - - - - - - - - - -

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