Fresh Fig and Orange Compote

Fresh fig and orange compote is one of the many recipes I like to make when I am lucky enough to find fresh figs!  

Fresh Fig and Orange Compote is the perfect accompaniment for sweet or savory dishes

In this recipe, I’ve paired the figs with an orange to make an easy compote.  The red wine vinegar adds just the right note of acidity.  I like to serve this compote with a light almond cake and some whipped cream.  For a savory twist, serve it along side roasted pork.  You’ve got options!

There are many varieties of figs

Its always exciting for me to see fresh figs in the store.  Well, they are the fruit of gods!  (Yes, that is my Southern Italian heritage shining through.)  The Ancient Romans considered figs to be a gift from Bacchus, the god of wine and all things sensual.

There are many different varieties of figs including Black Mission, Brown Turkey and Calimyrna.  I found Tiger Striped figs today!  You can use any figs that you like in this recipe.  You can even use dried figs, but you’ll need to add some more liquid to rehydrate them.

Figs are a very versatile ingredient

Figs can be used in some many different ways.  You can use fresh ones to make a compote or a filling for a pie (fig and raspberry is one of my favorites).  You can stuff them with cheese and drizzle them with honey for a quick appetizer.  Slice them in half, sprinkle them with sugar and brulee them to make them feel extra special.  Dried ones are great in cookies or even on a cheese platter.  Don’t forget how good they are on pizza with a slice of prosciutto.  I like them in salads with some blue cheese.  There really isn’t any way that I don’t like figs!

Fresh Fig and Orange Compote

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Recipe by Margaret Sanfelippo Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

This fig and orange compote is easy to make and is a great topping for my almond cake, ice cream or even roast pork.

Ingredients

• 2 cups 2 fresh figs, quartered

• 1 tsp 1 grated orange zest (from about 1 orange)

• 2 tbsp 2 orange juice (from about 1 orange)

• 1/4 cup 1/4 sugar

• 1/4 tsp 1/4 salt

• 1/4 cup 1/4 water

• 1 tsp 1 red wine vinegar

Directions

• In a medium pot, bring the figs, orange zest and juice, sugar, salt, and water to a boil.
• Reduce to a rapid simmer and cook until figs are soft and liquid is reduced and syrupy, about 20 minutes.
• Turn off the heat and stir in the vinegar.

Notes

• Serve warm or at room temperature.