Fresh Fig Compote Recipes

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

Time 55m

Number Of Ingredients 5

Ingredients

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.

FRESH FIG COMPOTE

Fresh Fig Compote image

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

Ingredients

1/2 cup sugar
6 tablespoons water
2 tablespoons orange juice
1 teaspoon grated orange zest
8 fresh figs, peeled and halved
3 tablespoons Curacao (not the blue kind)

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

Fig Compote image

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

Ingredients

2 cups dried Turkish figs, stemmed
1/4 cup sugar
Zest and juice from 1 navel orange
2 cinnamon sticks
2 tablespoons red-wine vinegar
Salt and pepper

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

DRIED PEAR AND FIG COMPOTE

Dried Pear and Fig Compote image

Provided by Alton Brown

Categories condiment

Time 1h45m

Yield about 2 cups

Number Of Ingredients 12

Ingredients

4 ounces (about 3/4 cup) dried figs, roughly chopped
4 ounces (about 1 cup) dried pears, roughly chopped
1 cup apple cider
1/2 cup white wine
2 tablespoons orange blossom honey
6 whole cloves
1 stick cinnamon
1 star anise pod
1/2 vanilla bean
1 (1-inch) strip lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

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.

CRANBERRY-FIG COMPOTE

Cranberry-Fig Compote image

Categories Sauce Fruit Dessert Thanksgiving Low Sodium Cranberry Orange Fig Port Fall Vegan Bon Appétit

Yield Makes 3 cup

Number Of Ingredients 6

Ingredients

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

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.)

ZURIE'S FRESH FIG COMPOTE OVER CREAM CHEESE

Zurie's Fresh Fig Compote Over Cream Cheese image

This is a great way to use up some fresh figs. It is such an easy and popular appetizer in our home. We serve this with buttery crackers.

Provided by Delish Nutrish

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

⅔ cup brown sugar
¼ cup water
1 pinch salt
2 cups fresh figs, stemmed and quartered
1 teaspoon vanilla extract
1 (8 ounce) package 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.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 20.6 g, Cholesterol 30.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 86.9 mg, Sugar 18.6 g

FIG AND ORANGE COMPOTE

Fig and Orange Compote image

Provided by Pierre Franey

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 seedless oranges
2 cups sugar
1 cup water
2 tablespoons grenadine syrup
8 ripe figs
6 tablespoons Grand Marnier
4 sprigs fresh mint

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

PEPPERY FIG AND CIDER COMPOTE

Peppery Fig and Cider Compote image

Provided by Ian Knauer

Categories Sauce Fruit Juice Pepper Breakfast Brunch Dessert Side Quick & Easy Dried Fruit Fig Apple Fall Boil Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

Ingredients

8 ounces dried Mission figs, stemmed
1 1/2 cups unfiltered apple cider
1/4 cup sugar
3 (2-inch) strips orange zest
1 Turkish or 1/2 California bay leaf
1 teaspoon black peppercorns, crushed
Accompaniment: Fresh Ricotta

Steps:

Cut figs into 1-inch pieces. Boil cider with figs and remaining ingredients, uncovered, until it is slightly syrupy and figs are plump, about 20 minutes. Serve warm or at room temperature.

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

Ingredients

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

FIG COMPOTE

fig compote image

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

Ingredients

1 orange
1/2 lb black mission fig, chopped
1 teaspoon sugar
1/2 cup red wine
3 sprigs thyme, wrapped in
cheesecloth
1 cup water

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

BOURBON FIG COMPOTE

Bourbon Fig Compote image

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

Ingredients

7 ounces dried Mission figs, diced
¼ cup white sugar
¼ cup bourbon whiskey
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 pinch salt

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

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