Kumquat and ginger compote
½ item(s), split lengthwise in half
Riesling white wine
⅓ cup(s), or other sweet white wine
¾ pound(s), (2 cups), halved lengthwise and seeded
3 Tbsp, chopped
- Scrape seeds from vanilla bean into medium saucepan. Add vanilla bean, sugar, wine, water, and cloves to saucepan and bring to boil over medium heat. Stir in kumquats and return to boil. Reduce heat and simmer, covered, until kumquats are tender, about 5 minutes.
- Transfer compote to bowl and let cool to room temperature. Remove and discard vanilla bean and cloves. Stir in ginger. Serve at room temperature or transfer to airtight container and refrigerate until chilled, at least 2 hours or up to 4 days.
- Per serving: 1/3 cup