On the heels of introducing its Tunisian-style preserved lemon condiment, La Boîte, the spice store in Hell’s Kitchen, has collaborated again with the chef Eric Ripert and the preserve-maker Le Bon Magot for its new, sweetly tangy kumquat compote with Cognac. As devoted a cook as you might be, don’t be shy about leaving to others the effort of seeding and cooking kumquats; these are meltingly tender and seasoned with cinnamon and star anise. Warm the contents of the jar to sidle up to duck breast, or serve the compote at room temperature alongside cheese.
Kumquat Compote with Cognac, $12 for seven ounces, laboiteny.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.