Kumquat Compote with Sauternes and Ginger
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/3 cups
- 1/2 cup water
- 1/2 cup sugar
- 6 whole cloves
- 1 tablespoon finely chopped crystallized ginger
- 1/2 cup plus 2 tablespoons sauternes or late harvest riesling
- 1/2 pound kumquats, quartered lengthwise, seeded
- Carbohydrate 39 g(13%)
- Fat 1 g(1%)
- Fiber 4 g(15%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 11 mg(0%)
- Calories 181
Preparation 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 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.)
Preparation 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 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.)
