Kumquat Compote With Sauternes And Ginger Recipes

SEARED ARCTIC CHAR WITH KUMQUAT COMPOTE

Steps:

• In a small saucepan, combine the kumquats, marmalade, sugar, vinegar, ginger, thyme bundle, cinnamon stick, jalapenos, 3/4 cup water and a pinch of salt. Bring to a simmer and cook, stirring frequently, until all of the liquid has evaporated and the mixture has slightly thickened, 15 to 20 minutes.
• Coat a large saute pan with olive oil and bring the pan to a high heat. Pat the fish dry with paper towels and sprinkle generously with salt.
• Coat the BOTTOM of a medium saute pan generously with olive oil.
• Lay the fish skin-side down in the large saute pan and lay the oiled smaller saute pan directly on top of the fish to press the skin onto the bottom pan to make it really crispy. Cook the fish for 3 to 4 minutes on the skin side, then remove the top saute pan, flip the fish and cook for another 2 minutes.
• Remove the fish from the pan, plate as desired and top with the kumquat compote.

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.)

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.

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.