Simple Fig Compote

16 Apr

I love a great condiment, and what’s better than a home-made compote!

They are so easy to make, and look impressive when having guests over for dinner.

This Simple Fig Compote has now become one of my favourites. It goes fantastically with roast pork (with a bit of rosemary and garlic marinade), and delicious served as a canape with a sharp goats cheese to compliment its sweetness.

I used Semi-dried wild figs for this recipe because they are cute and I like the idea of serving the whole fruit rather than pieces than may break down a lot more during the cooking process.

(I found these at my local IGA, but any deli with a good dry store collection should have them)


180g semi-dried wild figs

1 small red onion finely sliced

1/2 cup caster sugar

1/2 cup water

1/4 cup port

1 tblsp of apple cider vinegar

1 sprig of rosemary

Stir all ingredients together in a saucepan over low heat until the sugar has dissolved (approx. 2 to 3 mins). Increase heat and bring to a boil, then immediately reduce heat to medium and cook for about 15mins or until thick dark and syrupy.

Chuck out the rosemary sprig (what’s left of it) and cool out of the fridge. Serve at room temperature. This can also be stored for up to a week in the fridge.

Yields 1 cup.


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