Kinkan(kumquat)compote

Kinkan is a bite-sized, bittersweet citrus. The kinkan tree is believed to be native to China, although it grows profusely in Japan too.

Once boiled in syrup, kinkans get strikingly bright and shiny! The sweetness of the syrup combines with kinkans' bitterness in a balanced, but assertive way. This kinkan compote - dazzling and simple to make - will certainly attract everyone's attention!

Ingredients:

1 kg (35.3 oz) kinkans

500 gr (17.6 oz) sugar

1/2 dL (1.7 fl oz) water

1 Tbsp Madeira wine

Method:

- Wash the kinkans very well. Then, cut them in half and remove the seeds.

- Put all the ingredients in a pan, with the lid on.

- When it starts to boil, reduce the heat and keep the lid on the pan. Stir occasionally.

- After 40/45 minutes you should get a bright compote and the kinkans should be translucent and soft.

- Turn off the heat, let the compote cool in the pan and then transfer it to jars.

Enjoy! :)

Tip: This marmalade goes very well on toasts or even as a topping for ice cream!