Scoop out the seeds and bitter inside parts with a spoon.
Take off the end bit with the spoon at the same time. The photo shows the removed end bit and seeds.
Turn the loquat over and peel off the outer skin.
Take off the stem end too, and it's done. I used yurizumi's Recipe ID: 1166852 as reference for prepping the loquats.
Dip the loquats in water with lemon juice in it (to rinse off them off), and put into the pot with the white wine.
All the loquats are in the pot now. If they are not covered, add some more white wine or water.
Add 1/2 cup (100 ml) of granulated sugar.
Simmer over medium heat for a bit less than 10 minutes, while removing the scum.
When your ladle becomes filled with scum.
It's better to add a bit more really.
If you blow on it, the surface scum will scatter. Repeat 2 to 3 times. This is after blowing on it once. You won't waste the syrup.
Turn the heat down to low, and cover the surface of the pot contents with a piece of paper towel or absorbent paper with a hole cut in the middle.
Cover with a lid that is left partially open, and simmer for another 10 minutes over low heat. You can stop cooking it before this step if you prefer.
Store them in jars that have been sterlized in hot water that is at least 80°C.
I put them in a jar. My famiy eats it with yogurt every morning.
Story Behind this Recipe
I made compote with the loquats that grow in abundance in our garden.
I have a batch that is several times more than shown in the photo. It's easier to remove the scum if you add enough wine to cover the fruit. The final amount was about 60% of the original weight of the loquats. You can calculate how much sugar to use based on that.