Fig And Orange Compote Recipes

FRESH FIG COMPOTE

Steps:

• In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine.
• Simmer for 5 minutes.
• Add in the figs and cook for about 2 minutes or until soft, turn once.
• Add curacao and stir to mix.
• Cool and serve in sherbert dishes.

FRESH FIG COMPOTE

Steps:

• Add the figs, sugar, about 1 teaspoon of orange zest, and 2 tablespoons of orange juice to a small, heavy saucepan. Bring to a boil covered. Then uncover, stir and boil for 1-2 minutes, stirring occasionally.
• Lower the heat to a simmer and cook for about 45 minutes, continuing to stir occasionally. Once the compote is well-mixed and the figs are falling apart, take it off the heat and add the salt and vanilla. Stir to combine.
• Let the compote cool down a bit, then serve or refrigerate. If refrigerating, bring it back to room temperature when serving.

FIG AND ORANGE COMPOTE

Steps:

• Using a zester, remove the zest of one orange in long strips.
• Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
• Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
• Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
• Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
• Just before serving, slice the 4 uncooked figs lengthwise into four sections.
• Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.

ORANGE RICOTTA PANCAKES WITH CARAMELIZED FIG AND PISTACHIO COMPOTE

Steps:

• Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer for 1 hour before using.
• Whisk together the flour, sugar, baking powder and salt in a bowl. Combine the ricotta, milk, egg yolks, vanilla and zest in a separate bowl and whisk until smooth.
• Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
• Heat a cast-iron griddle or large nonstick saute pan over medium-high heat and brush the surface with butter or spray with nonstick cooking spray. Spoon a scant 1/3 cup of the batter onto the pan and cook the pancakes for 3 or 4 minutes. Flip, cooking until both sides are golden brown. Stack the pancakes and serve topped with the Fig and Pistachio Compote. Dust with confectioners' sugar and garnish with mint sprigs.
• Add the figs, butter, honey, brown sugar, pistachios, and a pinch of salt and pepper to a cast-iron skillet set over high heat. Cook for about 2 minutes, stirring frequently, until the syrup begins to bubble and the figs just soften. Transfer to a plate to cool slightly.;

CRANBERRY-FIG COMPOTE

Steps:

• 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.)

BAKED BRIE WITH FIG COMPOTE

Steps:

• Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth.
• Preheat the oven to 375 degrees F. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal.
• Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature.