| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | November 19 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Plus 2 tablespoons Sauternes |
| or Late | ||
| Harvest Riesling | ||
| 1/2 | c | Sugar |
| 1/2 | c | Water |
| 6 | Whole cloves | |
| 1/2 | Vanilla bean, split | |
| 1/2 | lb | Kumquats, quartered |
| lengthwise seeded | ||
| 1 | T | Finely chopped crystallized |
| ginger |
INSTRUCTIONS
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.) Makes about 1 1/3 cups. Bon Appetit November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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