If you haven’t tried our kumquats yet, now is the time. They are just sweet enough, lightly spiced, and perfectly cooked to a delicious texture. They are great straight from the jar, in cocktails, drizzled over desserts, or as part of a savory condiment like gremolata.
1 jar Kumquat Compote with Cognac
½ cup parsley leaves, roughly chopped
½ cup mint leaves, roughly chopped
- ½ cup cilantro leaves, roughly chopped
- ¼ cup finely chopped shallot
2 tbsp Shabazi blend
½ olive oil
¼ tsp fine sea salt
- Mix all of the ingredients to combine well.
- Serve fresh or store to have the condiment on hand for later dishes.
In place of Shabazi finely chopped jalapeno works well to add the green chili kick.
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