Honey Ginger Kumquat Compote Food

HONEY GINGER KUMQUAT COMPOTE

Steps:

• Wash the kumquats.
• Place the kumquats in a medium saucepan, along with the apricots, sultanas and water. Bring to the boil.
• Peel the rind of the oranges and add to pan.
• Juice the oranges and set aside.
• Grate the ginger and crush the cloves and cardamom pods. Add to the pan.
• Simmer for 30 min, or until fruit is tender.
• Add the orange juice and honey.
• Remove from heat. Stir through the slivered almonds and serve warm.

KUMQUAT AND CRANBERRY COMPOTE

Steps:

• Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.

KUMQUAT COMPOTE WITH SAUTERNES AND GINGER

Steps:

• 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.)

RHUBARB GINGER COMPOTE

Steps:

• Mix the following in a pot: 4 cups of washed, cut up (1" length) rhubarb, 1 1/2 cups sugar, 1 thumb grated fresh ginger and 1/2 cup water.
• Heat over medium heat until the mixture starts to boil. Turn the heat to medium-low and simmer until the rhubarb disintegrates, and most of the liquid has evaporated. Adjust for sugar and/or ginger.
• When mixture is a good sauce-like consistency, pour off into sterilized half pint jars and seal.