Instructions: 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.)

Makes about 1 1/3 cups.

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