Summary

Ingredients

• 400 g kumquat (s)
• 0.5 ½ vanilla pod (s), halved lengthways, scraped out the pulp
• 2 ½ tablespoon sugar
• 100 ml white wine, dry
• 200 ml orange juice, freshly squeezed
• 1 teaspoon, leveled cornstarch

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Instructions

1. Put the sugar in a saucepan and let it caramelize until golden brown. Deglaze with white wine and orange juice, bring to the boil and simmer until the sugar has dissolved. Add the kumquats, vanilla pulp and pod and simmer for about five minutes. Mix the cornstarch with a little water and bind the compote with it.
2. Let the compote cool before serving.