#1672
THU, MAR 12, 2026
Kumquats
Notes
20260312, #BreakfastDiary 1661, 1°C/mostly sunny
'You could tell what work the season had done, and what share time had taken on.' I love this line from 'Ipdong' (The Onset of Winter), in Kim Ae-ran's short story collection Outside Is Summer. Even now, I find myself quoting this line whenever I get the chance, bringing it up in my writing and in conversation.
Last weekend I made a compote from kumquats, which are only in season around this time each year. It was a time to think about what work the season does, and what share belongs to time.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Remove the stems from the kumquats, slice in half, and pick out the seeds. (This is truly tedious.) Each kumquat has roughly 3-4 seeds.
- 02
In a pot, combine 300g kumquats, 100g sugar, and 100ml water, and simmer over low heat. The sugar should be about 30-40% of the kumquats' weight, added in 3-4 batches. Once the peel softens, add 2T lemon juice and let cool. (Let it age for about 3 days.)
- 03
It's good served over sourdough with a little ricotta cheese.
