Ingredients

• 1/2 cup plus 2 tablespoons Sauternes or Late Harvest Riesling
• 1/2 cup sugar
• 1/2 cup water
• 6 whole cloves
• 1/2 vanilla bean, split
• 1/2 pound kumquats, quartered lengthwise, seeded
• 1 tablespoon finely chopped crystallized ginger

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Instructions

1. 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.)