for 4 person

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

How it's done

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.

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