Fig Compote Recipe

The last of the fall crop of figs are still ripening on the branch, before the first frost saps them of their sweetness. Harvest them while you can! Just a few dozen figs yield a jar of this amazing compote. Use the familiar Black Mission or Brown Turkey for a deep maroon spread, or a green fig like Peter’s Honey for an amber treat.
Because figs are low in acid, this recipe is not intended to be processed using the water-bath canning method. Just make it a jar or two at a time, and store it in the refrigerator. Like the figs themselves, whose season is short, this treat is meant to be savored in the moment, and cannot be kept beyond its allotted time. Serve it with goat cheese spread on crackers, dollop it into oatmeal, or spoon it over ice cream for a luxurious spoon treat.

Makes one 8 ounce jar

Directions

1) Prepare figs

Wash your figs. Roughly chop the figs keeping the peel on and remove the stem.

2) Pulverize fennel

Grind the fennel seed in a mortar and pestle to a coarse powder.

3) Cook the compote

Add the figs, fennel, lemon zest and juice to a small saucepan.

Cook the figs on medium-high heat, until they begin to soften.

4) Sweeten if desired

Taste and add the sugar, if desired. Stir and mash the figs with a cooking spoon or potato masher to blend them together. Depending on the variety of fig, they may want more or less of the sugar.

5) Cook until thickened

Reduce the heat to low and cook the figs until they thicken and lose their individual texture. Stir occasionally to prevent burning the compote.

6) Fill jars and store or enjoy.

Spoon the compote into a clean jelly jar, and store in the refrigerator for up to 2 weeks.

Over to You

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