Peppery Fig And Cider Compote Recipes

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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

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.

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

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

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.

ROASTED PEPPER COMPOTE FOR FISH



Roasted Pepper Compote for Fish image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 9

2 red bell peppers, roasted, peeled, seeded and julienned
2 yellow bell peppers, roasted, peeled, seeded and julienned
2 Poblano chiles or green peppers, roasted, peeled, seeded and julienned
1 large bunch oregano, leaves only, chopped
1 small red onion, thinly sliced
1/2 cup olive oil
Juice of 2 limes or 1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Mix all of the ingredients in a large bowl. Let sit 4 to 5 hours to develop the flavors, or serve at once. To serve, spread on a platter or serving plates and top with grilled, broiled or Sauteed fish fillets.

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

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

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

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

FIG AND ORANGE COMPOTE



Fig and Orange Compote image

Provided by Pierre Franey

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

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

APRICOT-FIG COMPOTE



Apricot-Fig Compote image

This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 8

1 piece (2 inches) peeled fresh ginger, thinly sliced
1/4 teaspoon fennel seeds
3 green cardamom pods, crushed with the flat side of a large knife, seeds reserved and pods discarded
2 tea bags, English breakfast or other black tea
6 ounces (about 1 cup) dried apricots, halved
2 ounces (about 1/3 cup) dried black figs, stemmed and quartered
1/4 cup sugar
Plain whole-milk yogurt, preferably Greek, for serving

Steps:

  • Bring 2 cups water, the ginger, fennel seeds, and cardamom seeds to a boil in a small saucepan. Add tea bags; remove from heat. Let stand 3 minutes. Remove bags with a slotted spoon and discard.
  • Add apricots, figs, and sugar to tea mixture in pan. Return to a boil. Reduce heat; simmer, partially covered, until fruits are tender and liquid is reduced to a thick syrup, 20 to 25 minutes. Compote can be served warm or at room temperature. Serve yogurt on the side, with a little of the syrup drizzled on top.

WHIPPED BRIE APPETIZER WITH PEPPERED FIG COMPOTE



Whipped Brie Appetizer With Peppered Fig Compote image

This is adapted from a Thomas Keller recipe which uses Brie de Meaux and Tellicherry peppercorns. It is, for those of us mortals who have neither item at our fingertips, quite delicious with plain old good quality brie and freshly ground black pepper. Another recipe which looks long and complicated, but it is really pretty simple and can be done in bits, and then assembled at the last moment before serving.

Provided by Chef Kate

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup black mission fig, fresh, quartered (about 5 figs)
1/4 cup port wine
12 ounces brie cheese
1/4 teaspoon fresh ground pepper
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
18 slices baguette, cut on the bias (thin slices)
sea salt

Steps:

  • Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced, 5 to 6 minutes.
  • Remove from the heat and reserve.
  • Remove the rind from the Brie; you should have about 8 ounces left.
  • Put the cold cheese into a mixer with a paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy; beat in the pepper; this can be refrigerated until you are ready to assemble the 'stack.'.
  • Add 1 tablespoon oil to a large skillet and heat over medium heat.
  • Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line, brush lightly with oil on both sides and cook each side until golden brown, about 2 minutes.
  • Brown the bread in batches.
  • Remove from the heat and reserve (the bread can be stored in a plastic bag or container until needed).
  • For each serving put a slice of toasted bread ('crouton') on the plate, then angle a quenelle (an oval of cheese shaped with two spoons) of Brie over the crouton.
  • Top with a second crouton and another quenelle of Brie, then another crouton. Place about a tablespoon of the fig compote and a sprinkle of sea salt next to the stack and serve immediately.
  • Serve the six 'stacks' immediately.

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