Kumquat-Peppercorn Compote with Cow's Milk Cheese

Name: Kumquat-Peppercorn Compote with Cow's Milk Cheese
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 6 large slices hearty Italian-style bread; 113 grams kumquats, cut crosswise into 1/8-inch-thick slices and seeded; 170 grams aged cows milk cheese (or use any aged goats or sheeps milk cheese); 1 star anise; 59 milliliters sugar; 237 milliliters water; 2 teaspoons whole peppercorns

You can never have too many sauce recipes, so give Kumquat-Peppercorn Compote with Cow's Milk Cheese a try. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 200 calories, 7g of protein, and 7g of fat each. Head to the store and pick up star anise, sugar, aged cow's milk cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Kumquat