A simple dessert sauce that is absolutely delicious spooned over scoops of vanilla ice cream or frozen yogurt.
Recipe information
Yield
Makes about 1 1/3 cups
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
Need to make a substitution?
Preparation
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.)