Kumquat Compote with Sauternes and Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A simple dessert sauce that is absolutely delicious spooned over scoops of vanilla ice cream or frozen yogurt. Ingredients:
1/2 cup plus 2 tablespoons sauternes or late harvest riesling |
1/2 cup sugar |
1/2 cup water |
6 whole cloves |
1/2 vanilla bean, split |
1/2 pound kumquats, quartered lengthwise, seeded |
1 tablespoon finely chopped crystallized ginger |
Directions:
1. 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.)
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