Fresh Fig Compote

Fig Compote
Yields 2
Fresh figs - another great thing about late summer! Enjoy this seasonal treat on top of just about anything with Chef Jennifer's Fresh Fig Compote. Jennifer Hill Booker is a classically trained chef, cooking teacher and soon to be published cookbook author! Come out and see her cooking demonstration on the Springer Mountain Farms Cooking Stage at the Decatur Book Festival or join us at our East Cobb store on September 10 for her cookbook release party! Both events are free, and we'll have plenty of copies of her NEW book on hand.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 pound fresh figs, cut into quarters
  2. 3 tablespoons dark brown sugar
  3. 3 tablespoons local honey
  4. 1 tablespoon fresh lemon juice
  5. ½ cup water
  6. 1 pinch of sea salt
Instructions
  1. Combine figs, brown sugar, honey, lemon juice, water and salt in a heavy bottomed stainless steel sauce pan.
  2. Cook over medium heat for about 10 minutes, stirring frequently, until compote begins to bubble.
  3. The compote is done when the syrup has thickened, is amber in color, and the figs are glossy.
  4. Perfect with biscuits, buttered toast, and fresh cream cheese.
  5. Store remaining Fresh Fig Compote in a refrigerated in an air-tight container.
Notes
  1. Copyright 2014 Pelican Publishing, "Field Peas to Foie Gras: Southern Recipes with a French Accent" by Jennifer Hill Booker. Recipe used with author's permission
Adapted from "Field Peas to Foie Gras: Southern Recipes with a French Accent" by Jennifer Hill Booker
Adapted from "Field Peas to Foie Gras: Southern Recipes with a French Accent" by Jennifer Hill Booker
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