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
- Slice the kumquats into four or five round depending on size, remove the seeds.
- 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.
- 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.
- Serve warm or cold.
Note: This compote keeps for weeks in the fridge.