Kumquat compote with sauternes and ginger

1 servings

Ingredients

Quantity Ingredient
½ cup Plus 2 tablespoons Sauternes or Late
; Harvest Riesling
½ cup Sugar
½ cup Water
6 Whole cloves
½ Vanilla bean; split
½ pounds Kumquats; quartered
; lengthwise, seeded
1 tablespoon Finely chopped crystallized ginger

Directions

Combine Sauternes, sugar, water and whole cloves in heavy medium saucepan.

Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Add kumquats and boil until tender, about 5 minutes. Transfer kumquats to medium bowl using slotted spoon. Continue boiling syrup until reduced to generous ¾ cup, about 3 minutes. Discard bean. Pour syrup over kumquats.

Mix in crystallized ginger. Cover and refrigerate compote until chilled, about 3 hours. (Can be prepared 3 days ahead.) Makes about 1⅓ cups.

Bon Appetit November 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes