| 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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