Name: Pineapple Kumquat Compote
Ingredients: water; sugar; vanilla bean; vanilla bean; glucose; kumquats; pistachios; canned pineapple

Pineapple Kumquat Compote

Preparation info

Published 2008

For large-quantity measurements.

Ingredients	U.S.	Metric
Sugar	4.5 oz	112 g
Water	0.6 oz	15 g
Vanilla bean (see Note)	½	½
Glucose	0.5 oz	12 g
Canned pineapple, drained and diced	5 oz	125 g
Kumquats, sliced and blanched	2 oz	50 g
Pistachios	0.4 oz	10 g

Ingredients	U.S.	Metric
Sugar	1 lb 2 oz	450 g
Water	2.5 oz	60 g
Vanilla bean	1	1
Glucose	2 oz	48 g
Canned pineapple, drained and diced	1 lb 4 oz	500 g
Kumquats, sliced and blanched	8 oz	200 g
Pistachios	1.5 oz	40 g

Place the sugar, water, and vanilla bean in a saucepan. Bring to a boil. Cook to 238°F(120°C).
Add the fruit and nuts to the syrup.
Cook over high heat 2–3 minutes. Remove the vanilla bean.
Pour into clean glass jars and seal. Refrigerate.

Note: If vanilla beans are not available, flavor the finished compote with vanilla extract to taste.