Cookbook:Kumquat Compote with Sauternes and Ginger
- 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
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.