| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/2 |
c |
Sake or dry vermouth |
| 1/2 |
c |
Sugar |
| 4 |
|
Whole star anise; (available at |
|
|
; specialty foods |
|
|
; shops and |
|
|
; Asianmarkets) |
| 1 |
lb |
Kumquats; (about 40), trimmed, |
|
|
; sliced thin, and |
|
|
; the seedsdiscarded |
INSTRUCTIONS
In a saucepan bring the water and the sake or vermouth to a boil with the
sugar, the star anise, and a pinch of salt and boil the mixture for 5
minutes. Stir in the kumquats and simmer the mixture for 5 minutes, or
until it is thickened. Discard the star anise, chill the sauce until it is
cold, and serve it with ice cream, yogurt, or pound cake. The sauce keeps,
covered and chilled, for 1 week.
Makes about 1 1/2 cups.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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