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.