Kumquat Compote With Sauternes and Ginger

Ingredients

1/2 cup plus 2 tablespoons Sauternes or Late Harvest Riesling

1/2 cup sugar

1/2 cup water

6 whl 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.)

Makes about 1 1/3 cups.