Are you lucky enough to have a fig tree in your garden or do you know someone who does?
I know someone – my mum! She has about 4 trees that have been producing succulent figs since Christmas. I am most grateful to her for donating copious amounts to my kitchen and as a result I have made fig compote.
What is compote?
Compote is a recipe consisting of some sort of fruit, fresh or dried, that has been cooked in a syrup of sugar and other flavourings. The fruit in compote can be whole or pureed. Fruit compotes can be served plain or with whipped cream, warm or chilled, and can also be used to fill tarts or turnovers.
My fig compote recipe has been inspired by Stephanie Alexander’s fig jam recipe in ‘The Cooks Companion’. I have used parallel ingredients but altered the quantities and cooking time to recreate a bittersweet flavour with a thicker consistency. Fig compote is perfect served on a cheese plate.
A delicious fig compote with flavours of lemon and red wine vinegar. Great served on a cheese plate.
5 minPrep Time
40 minCook Time
45 minTotal Time
Serves 3 X 200g jars
900g-1kg Figs, fresh ripe and cut in half or into pieces
500g Caster Sugar
1 each Lemon, thinly sliced
1/3 cup Red Wine Vinegar
- Place figs in a large non-reactive saucepan that will hold the figs comfortably. Add caster sugar to saucepan.
- Pulse lemon slices in a food processor for a few seconds until small pieces.
- Add blitzed lemon and red wine vinegar to saucepan. Stir on high heat to dissolve sugar and combine.
- Bring to the boil, and then cook for 30mins or until thick and deep bronze colour. Make sure to stir every 5 to 10 mins to prevent bottom from catching and burning.
- To test setting of compote – place spoonful on cold plate and in fridge for 5 mins. Once removed, run finger through and if thick and sticky (like jam) then its set.
- Allow to cool for 10mins and then carefully spoon into warm sterilised jars and seal with lids.
- Wash jars and lids in hot soapy water, rinse well.
- Place in a large pot of boiling water for 10mins.
- Then carefully place on a tray with a sheet of baking paper and heat in an oven at 120oC for 30mins.
- Remove the jars from the oven to fill them while still hot.