Kumquat-Peppercorn Compote with Cow's Milk Cheese

• 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)

1. Preheat the oven to 450 degrees F.
2. To make the compote: In a medium heavy-bottom pot, bring the water and sugar to a boil.
3. Continue cooking until the mixture is reduced by half, about 5 minutes.
4. Turn the heat to medium-low and add the remaining ingredients except the cheese and bread.
5. Cook, stirring occasionally, until the kumquats are soft, 5 to 6 minutes.
6. Let cool to room temperature.
7. (Makes about 1/2 cup.)
8. Cut the bread slices into 3 pieces each.
9. Place on a baking sheet and toast in the oven until light brown.
10. Turn the slices and toast.
11. Let cool completely.
12. To serve, place a little compote on each slice of bread.
13. Serve the cheese alongside.

water, sugar, kumquats, peppercorns, anise, bread, milk cheese

Taken from www.foodnetwork.com/recipes/kumquat-peppercorn-compote-with-cows-milk-cheese-recipe.html (may not work)