Kumquat Compote With Sauternes and Ginger
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 cup plus 2 tablespoons Sauternes or Late Harvest Riesling
1/2 cup sugar
1/2 cup water
6 whl cloves
1/2 vanilla bean split
1/2 pound kumquats quartered lengthwise, seeded
1 tablespoon finely chopped crystallized ginger

Preparation

1 Combine Sauternes, sugar, water and whole cloves in heavy medium saucepan. 2 Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Add 3 Kumquats and boil until tender, about 5 minutes. Transfer kumquats to medium bowl using slotted spoon. Continue boiling syrup until reduced to generous 3/4 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.) 4 Makes about 1 1/3 cups.