A gem of a recipe, this compôte can be served as a dessert or as an accompaniment to roast duck, goose or glazed ham.  Also delicious with goat's cheese or yoghurt.


Serves 6-20 depending on how it is served

  • 235g (8 1/2 oz) kumquats
  • 200ml (7fl oz/1 cup) water
  • 110g (4oz/1/2 cup) sugar


  1. Slice the kumquats into four or five round depending on size, remove the seeds.  
  2. Put the kumquats into a saucepan with the water and sugar and let them cook very gently, covered, for half an hour or until tender.  
  3. If it accidentally overcooks or becomes too dry, add a little water and bring back to the boil for one minute – it should be juicy.
  4. Serve warm or cold.

Note: This compote keeps for weeks in the fridge.