| 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 |
tb |
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
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