Fig Compote

Accompanying article: Figs

Serves 3

Here’s a delicious dessert or breakfast dish. Simply plump dried figs and then simmer until tender. This dish needs no adder sweetener, but you may dress it up with a dollop of crème fraiche.

6 ounces (1 cup) dried figs, woody stems removed
1 cup apple or orange juice or red wine
1 star anise, 2 whole cloves or 1 small cinnamon stick

Place figs, juice or wine and spice in a small saucepan. If figs are hard, let them soak for about 10 minutes, or until soft. Bring to a boil, reduce heat and simmer, partially covered, for about 15 minutes, or until fruit is plump and tender. Remove figs with a slotted spoon and simmer liquid uncovered for about 5 minutes, or until it’s syrupy. Remove and discard the spice. Divide figs and syrup into three bowls. Serve warm or chilled, with or without cream.

Variations: You can use a combination of figs and other dried fruit such as apricots, pitted prunes, apples or peaches. For the juice or wine, you can substitute water with a squeeze of lemon and a spoonful of honey.

Approximate Values Per 1/3 cup serving: 182 calories, 1 g fat (0 saturated), 0 cholesterol, 2 g protein, 46 g carbohydrates, 7 g dietary fiber, 9 mg sodium.

May you be well nourished,

Rebecca Wood