Prep 15 mins
Cook 40 mins
This is a recipe from chef Laura Calder of Food Newtorks French Food at Home. Very rich and fruit filled. I served it over a scoop of vanilla ice cream. I also used brandy instead of cognac ( much cheaper) Next time I make this I will take the seeds out of the kumquats Taste similar to a Fig Newton cookie. Times are approximate and includes the mascerating time
- 8 ounces dried prunes
- 8 ounces dried figs
- 8 ounces kumquats
- 1⁄2 lemon, zest of
- 1⁄2 cup sugar
- 1⁄4 cup cognac
- 2 cups water
- Cut the prunes in halves or quarters depending on how big they are and figs into quarters .
- Slice the kumquats, leaving on the skin,about 1/8 inch thick ,using the tip of a knife flick out the seeds.
- Put everything in a saucepan and bring to a gentle boil.
- Cook until the fruits are plump and the sauce syrupy.
- Turn off the heat and let the fruit macerate for 30 minutes.
- Pour into a serving dish and let cool.
- Serve with crème fraîche and toasted almonds, or with a big spoonful of vanilla ice cream.
Made this recipe with apricot brandy rather than the cognac, but another time I'd like to try it with Triple Sec (for the orange flavor)! I don't usually do very much cooking with kumquats, although I like eating them plain, AND they're great in this compote, for sure! A nice keeper! Thanks for sharing it! [Tagged, made & reviewed in Every Day Is a Holiday tag]