Pineapple Kumquat Compote

Preparation info

  • Difficulty

    Easy

  • Yield:

    2 lb

    (large)

Appears in

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

Method

Procedure

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

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