Galette aux noix  with spicy kumquat compote

Galette aux noix with spicy kumquat compote

Total: 20 min. | Active: 20 min.
Nutritional value / person: 315 kcal
, Fat: 6 g
, Carbohydrate: 61 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Kumquat compote

50 g sugar
2 tbsp water
400 g kumquats, rinsed with hot water, dabbed dry
4 tbsp white wine
4 tbsp orange juice
½ cinnamon stick
½ vanilla pod, cut lenghtwise, seeds scratched out
1 star anise
1 pinch salt
a little pepper
a little chilli flakes

To serve

1 Fine Food Wilemer galette aux noix Nussfladen, in slices
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How it's done

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Kumquat compote

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Reduce the heat, add the kumquats and cook briefly. Add the wine, orange juice, cinnamon, vanilla and star anise, reduce to a syrupy consistency, stirring occasionally. Season the compote, allow to cool slightly.

To serve

Serve the Nussfladen with the kumquat compote.

Good to know
Tip: Sprinkle with 2 tbsp of coarsely chopped roasted hazelnuts.

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