Loquat Compot Recipe By Chef Valeria Gordon

By Tasting Table Staff

Recipe adapted from Valerie Gordon of Valerie Confections, Los Angeles

Loquat Compote

5 (1 ratings)
Print

Tasting Table LA: Loquat Compote

servings
10
servings

Ingredients

  • 2½ pounds loquats
  • 1 cup granulated sugar

Directions

  1. Peel, pit and quarter the loquats, discarding the peels and pits, yielding 2 pints of prepared fruit.
  2. In a medium saucepan, mix the loquats with the sugar. Turn the heat to medium and cook, stirring frequently, until the fruit softens and releases its liquid, about 10 minutes. Let cool completely before serving or refrigerating in an airtight container for up to one week.
Rate this recipe

Recommended

Advertisement