Kumquat and ginger compote
3
Points®
Total time: 52 min • Prep: 12 min • Cook: 10 min • Serves: 9 • Difficulty: Easy
Serve this six-ingredient vanilla and ginger-scented compote over oatmeal or plain fat-free Greek yogurt for an easy, flavorful breakfast. Kumquats are a small winter fruit that pack a flavorful punch—sweet on the outside that yields to a tart interior. The flavor mellows some when they are cooked, but their assertiveness pairs well with the bold flavors of the vanilla bean, whole cloves, and crystallized ginger in this recipe. They are generally available from December to June with their peak in February and March. When purchasing, choose bright orange fruits that are firm and fragrant. Store them at room temperature for a few days or in the fridge for up to two weeks.
Ingredients
Vanilla bean
½ item(s), split lengthwise in half
Sugar
⅓ cup(s)
Riesling white wine
⅓ cup(s), or other sweet white wine
Water
⅓ cup(s)
Whole cloves
2 item(s)
Kumquats
¾ pound(s), (2 cups), halved lengthwise and seeded
Crystallized ginger
3 Tbsp, chopped
Instructions
1
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.
2
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.
3
Per serving: 1/3 cup
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