Elite life

Fig Compote Recipes


Fig Compote 1

1 orange
1/2 lb black mission fig, chopped
1 teaspoon sugar
1/2 cup red wine
3 sprigs thyme, wrapped in
1 cup water
Cooking Instructions:
Peel the orange and cut into sections over a bowl. Squeeze the sections to release the juice, add figs and sugar. Let it stand for 10 minutes in a medium saucepan, add the fruit and remaining ingredients. Bring to a boil, reduce heat to simmer and cook for 15 minutes until most of the liquid has evaporated, stirring occasionally. Discard the thyme and cool.
Fig Compote 2

200 ml/7 fl oz white wine vinegar
400 ml/14 fl oz water
1 small cinnamon stick
2 cloves
4 cardamom pods, crushed
1 red chilli, sliced
1 thumbs ginger, peeled and roughly chopped
140 g/5 oz caster sugar
1 tsp sea salt
20 dried figs
Cooking Instructions:
Place everything in a saucepan and boil gently, uncovered, for 5 minutes. Allow to cool before refrigerating and use as required - the compote will keep in the fridge for about 2 weeks.
Black Mission Fig Compote

1 cup sugar (more or less, depending on taste)
3/4 cup water
4 cups Black Mission figs, stemmed and halved
Cooking Instructions:
Bring the sugar and water to a boil over high heat. Simmer for 5 minutes. This will dissolve the sugar and make a syrup. Add the fruit and continue to cook for about 5 to 10 minutes, until just tender. Remove the fruit from the juice and set aside. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the reduced syrup over the cooked fruit. Serve warm.
Compote of Green Figs

600 ml (1 pint) Sugar Syrup
900 ml (1½ pints) Green Figs
½ Lemon, rind only
Cooking Instructions:
Make the syrup boiling adding the lemon rind and carefully remove all the scum as it rises. Add the figs and simmer very slowly until tender. Dish them on a glass dish. Reduce the syrup by boiling it quickly for 5 minutes. Remove the lemon peel, pour the syrup over the figs. The compote, when cold, will be ready to serve. A little port wine or lemon juice, added just before the figs are done, will be found an improvement.
Cranberry-Fig Compote

1 12-ounce bag cranberries
1 1/2 cups ruby Port
3/4 cup fresh orange juice
2/3 cup sugar
18 dried black Mission figs, quartered lengthwise
1 tablespoon grated orange peel
Cooking Instructions:
Combine all ingredients in heavy large saucepan. Cook over medium heat until cranberries are soft and figs are plump, stirring frequently, about 15 minutes. Cool to room temperature. Can be prepared 3 days ahead. Cover and refrigerate. Serve cold or at room temperature.
Fig Apple Compote

6 baking apples
6 dried figs
1 lemon, sliced
1 cup brown sugar
1 cup water
6 whole cloves
1 cinnamon stick
Cooking Instructions:
Bring sugar and water to a boil. Add lemon rind, cloves, and cinnamon stick. Core apples and place in baking dish or skillet. Place figs around and between apples. Pour spiced syrup over all and cover. Bake or simmer gently, basting occasionally, until apples are tender and syrup thickened. Serve.
Lemon-Fig Compote

3 small lemons (preferably Meyer), peel and pith removed, segments coarsely chopped, peel very thinly sliced
1/2 cup granulated sugar
4 green cardamom pods
1 cinnamon stick
1 whole clove
2 tablespoons orange-blossom honey
8 dried Turkish figs, halved
2 teaspoons arrowroot mixed with 2 teaspoons water
Cooking Instructions:
Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat. Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes. Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon. Compote can be refrigerated up to 3 days.
Fig, Apricot and Prune Compote

440 g fesh or frozen figs
200 g dried apricots
200 g prunes
2 TBLSP sugar
1 tsp vanilla
1 tsp cinnamon
0.5 cup water
Cooking Instructions:
Snip apricots and prunes in half, quarter figs. Add all plus about .5 cup water or apple juice, cinnamon, and sugar to saucepan. Cook gently til compoted, about 15 minutes.
Wild fig and orange compote
500 grams dried wild figs, cut in half
1 cup water
three quarters cup balsamic vinegar
1 teaspoon pomegranate molasses
1 teaspoon orange zest
3 quarters cup sugar
Cooking Instructions:
In a saucepan combine the cut figs with the other ingredients except the orange zest. Place the saucepan over a low to medium heat and stir until the sugar is dissolved. Once the sugar dissolves increase the heat to medium and let the mixture cook until it become quite thick and syrupy and the figs have softened. Turn off the heat and stir in the orange zest. Pack the fruit into sterilized jars and seal.


Hosted by uCoz