Kumquat-Peppercorn Compote with Cow's Milk Cheese
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 261
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 11
- Cholesterol
- 29
- Sodium
- 371
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1 cup water
1/4 cup sugar
1/4 pound kumquats, cut crosswise into 1/8-inch-thick slices and seeded
2 teaspoons whole peppercorns
1 star anise
6 large slices hearty Italian-style bread
6 ounces aged cow's milk cheese (or use any aged goat's or sheep's milk cheese)
Directions
- Preheat the oven to 450 degrees F.
- To make the compote: In a medium heavy-bottom pot, bring the water and sugar to a boil. Continue cooking until the mixture is reduced by half, about 5 minutes. Turn the heat to medium-low and add the remaining ingredients except the cheese and bread. Cook, stirring occasionally, until the kumquats are soft, 5 to 6 minutes. Let cool to room temperature. (Makes about 1/2 cup.)
- Cut the bread slices into 3 pieces each. Place on a baking sheet and toast in the oven until light brown. Turn the slices and toast. Let cool completely.
- To serve, place a little compote on each slice of bread. Serve the cheese alongside.