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
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.)
