Fig Compote Recipes

BREAKFAST PARFAITS WITH FIG COMPOTE

Steps:

• Mix together the blackberries, blueberries and strawberries in a bowl. Put 2 tablespoons Fig Compote in the bottom of six parfait glass. Top with 1/4 cup yogurt, followed by 1/4 cup of the mixed berries. Add another layer of yogurt, and then top with 1 tablespoon Fig Compote and 2 tablespoons Fruit-and-Nut Trail Mix. Serve immediately.
• Combine the figs, sugar, vinegar, orange zest and juice, cinnamon and 3/4 teaspoon salt in a medium pot over medium-high heat; bring to a boil. Begin to break down the figs with a potato masher or the edge of a wooden spoon. Continue to boil until the compote has thickened enough to resemble a chutney and a wooden spoon drawn through the mixture leaves a track behind it, 5 to 6 minutes. Remove from the heat and let cool completely, about 15 minutes.
• Stir in the honey and season with salt. Store in an airtight container in the refrigerator for up to 2 weeks.
• Preheat the oven to 375 degrees F.
• Combine the walnuts, cashews, coconut flakes and pepitas in a large bowl; toss with the coconut oil and some salt. Spread the mixture evenly onto a baking sheet. Bake until toasted and fragrant, 10 minutes. Let cool completely, at least 20 minutes.
• Mix in the banana chips, goji berries and dried pineapple. Stir in the carob chips if you want a bit of "chocolate" with your trail mix! Serve immediately or store in an airtight container at room temperature.

FIG COMPOTE

Steps:

• In a large, heavy-bottomedsaucepan, combine the figs, sugar, lemon juice, and lemon zest.Bring to a simmer overmedium-low heat, stirring constantly. Cover and simmer over low heat for 1hour, stirring occasionally.While figs are cooking,prepare the jars After cooking the figmixture for 1 hour, attach a candy thermometer to the side of the pan, makingsure the tip of the thermometer doesn't touch the pan's bottom, and continuesimmering, stirring frequently, until the mixture thickens. When the mixturegets quite thick, begin to stir constantly to keep it from scorching.Fill the prepared jarswith the hot fig jam mixture

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.

ZURIE'S FRESH FIG COMPOTE OVER CREAM CHEESE

Steps:

• Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
• Place cream cheese on a platter; pour fig mixture over cream cheese.

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.

FIG COMPOTE WITH HONEY AND THYME

Steps:

• Place the water, honey, sugar and thyme in a large saucepan and bring to a boil. Reduce heat to a simmer and add the figs. Cook until figs are softened, about 10 minutes. Remove the figs to a bowl with a slotted spoon. Increase the heat and reduce the liquid to 1 cup. Let cool slightly and pour the liquid over the figs. Serve at room temperature.

SWEET AND SPICY FIG COMPOTE

Steps:

• Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.