Fig Compote With Honey And Thyme Recipes

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FRESH FIG COMPOTE



Fresh Fig Compote image

An easy and delicious not-too-sweet compote made from fresh (or frozen) figs. Perfect on bread, a bagel, or a roll with ricotta or cream cheese.

Provided by Laura

Categories     Condiment

Time 55m

Number Of Ingredients 5

1 pound fresh figs, stems removed, halved lengthwise
1/2-1 orange, zested and juiced
3/4 cup sugar
1 large pinch salt ((About 1/8-1/4 teaspoon))
1/2 teaspoon vanilla

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.

BALSAMIC FIG COMPOTE



Balsamic Fig Compote image

A blend of sweet and salty--this combination is wonderful paired with salty prosciutto or creamy goat cheese. Super easy to throw together!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 16

Number Of Ingredients 6

1 package (9 oz) dried Mission figs, finely chopped
1/3 cup balsamic vinegar
1 cup red wine
2 tablespoons honey
8 thin slices prosciutto, cut in half
Food Should Taste Good™ peppercorn blend brown rice crackers, as desired

Steps:

  • In 2-quart saucepan, heat figs, balsamic vinegar, red wine and honey to boiling over medium-high heat. Cook about 15 minutes or until figs are tender and liquid has reduced to a syrupy consistency.
  • Serve with thin slices of prosciutto on crackers.

Nutrition Facts : Calories 70, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 11 g, TransFat 0 g

HONEY-AND-THYME-POACHED FIGS



Honey-and-Thyme-Poached Figs image

Categories     Dessert     Poach     Low Sodium     Fig     Fall     Honey     Thyme     Gourmet

Yield Serves 4

Number Of Ingredients 8

1 cup Sauternes or other dessert wine
1/2 cup apple juice
1 tablespoon honey, or to taste
1/2 teaspoon fresh thyme leaves
1/4 teaspoon vanilla
1/2 pound dried Calimyrna figs, stemmed, halves,and each half cut into 5 thin strips
mascarpone, crème fraîche or sour cream as an accompaniment
1 tablespoon julienne strips of lemon zest

Steps:

  • In a saucepan bring the wine and the apple juice to a boil with the honey, the thyme, and the vanilla and simmer the mixture for 3 minutes. Add the figs and simmer the mixture, covered partially, for 5 minutes, or until the figs are very soft. Serve the figs warm with the syrup in stemmed glasses topped with the mascarpone and the zest.

SWEET AND SPICY FIG COMPOTE



Sweet and Spicy Fig Compote image

Red pepper flakes add a surprisingly spicy twist to this typically sweet fig topping and it's the perfect accompaniment to your favorite cheese and a glass, or two, of wine.

Provided by hello angie

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 6

Number Of Ingredients 6

1 cup sliced dried figs
1 cup red wine
¼ cup white sugar
1 tablespoon honey
1 teaspoon red pepper flakes, or to taste
1 pinch salt

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.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 34.2 g, Fat 0.5 g, Fiber 4.2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 5.5 mg, Sugar 29.1 g

FIG COMPOTE WITH HONEY AND THYME



Fig Compote With Honey and Thyme image

Provided by Molly O'Neill

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 5

3 cups water
3/4 cup honey
3/4 cup sugar
2 teaspoons dried thyme
1 pound dried figs, stemmed

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.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 1 gram, Carbohydrate 160 grams, Fat 1 gram, Fiber 10 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 137 grams

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