Yield: 1 cup
This recipe works with loquats or kumquats – small, juicy, tropical fruits that compliment a rich and tangy cheese (like goat cheese). Use this delicious, pretty, (and quick!) compote for your next appetizer. Simply slice a baguette and place the slices on a baking sheet in a 400-degree oven until light brown and toasted. Spread some goat cheese on each slice of toast and top it off with a dab of this lovely compote.
- 2 cups water
- 1/2 cup sugar
- 1 pound loquats or kumquats, seeded and chopped
- 1 teaspoon whole peppercorns, cracked (put them in a baggy and whack them with a skillet or rolling pin)
- 2 star anise
- Combine water and sugar in a small, heavy-bottomed saucepan. Bring to a boil and allow the mixture to reduce by half.
- Add the chopped fruit, peppercorns, and star anise to the pot. Reduce the heat to medium-low and continue to simmer until mixture is thick and frothy. Remove from heat and cool to room temperature. Remove the star anise before serving, but leave the peppercorns.