FRESH FIG COMPOTE
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
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 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
FRESH FIG COMPOTE
My mom and dad have a huge fig tree in their backyard. Here is one of their many fig recipes they have collected over the years.
Provided by ratherbeswimmin
Categories Breakfast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
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.
DRIED PEAR AND FIG COMPOTE
Steps:
- Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.
FIG COMPOTE
Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 115 g, Fiber 4 g, Protein 1 g
BREAKFAST PARFAITS WITH FIG COMPOTE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 parfaits
Number Of Ingredients 24
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.
Nutrition Facts : Calories 563, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 6 milligrams, Sodium 209 milligrams, Carbohydrate 110 grams, Fiber 13 grams, Protein 17 grams, Sugar 85 grams
BALSAMIC FIG COMPOTE
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
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
BOURBON FIG COMPOTE
A sweet and tangy compote that is excellently paired with a blue cheese or Brie. Serve with crackers.
Provided by James Ryan Schubert
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 15.9 g, Fat 0.2 g, Fiber 2 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 13.7 g
LEMON-FIG COMPOTE
Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- 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.
FIG COMPOTE
Make and share this fig compote recipe from Food.com.
Provided by chia2160
Categories Oranges
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 34.6, Fat 0.1, Sodium 1.2, Carbohydrate 6.6, Fiber 1, Sugar 5.4, Protein 0.3
SWEET AND SPICY FIG COMPOTE
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
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
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
DRIED FIG, APRICOT AND CHERRY COMPOTE
Steps:
- Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.
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.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 0 grams, Carbohydrate 142 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 135 grams
CRANBERRY-FIG COMPOTE
Categories Sauce Fruit Dessert Thanksgiving Low Sodium Cranberry Orange Fig Port Fall Vegan Bon Appétit
Yield Makes 3 cup
Number Of Ingredients 6
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.)
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