Loquat Compot Recipe By Chef Valeria Gordon

Recipe adapted from Valerie Gordon of Valerie Confections, Los Angeles

Loquat Compote
5 from 1 ratings
Tasting Table LA: Loquat Compote
  • 2½ pounds loquats
  • 1 cup granulated sugar
  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.
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