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Fresh Fig Compote |
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SERVES FOUR
TO SIX
1 2/3 cups fresh brewed coffee
1/2 cup clear honey
1 vanilla pod (bean)
12 slightly under-ripe fresh figs (you can use the red,
white or black variety) |
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1 |
Choose a
frying pan with a lid, large enough to hold the figs in a
single layer.
Pour in the coffee and add the honey.
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2 |
Split the vanilla pod lengthways and scrape the seeds into
the pan.
Add the vanilla pod.
Bring to a rapid boil and cook until reduced to about 3/4
cup. |
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3 |
Wash the figs and pierce the skins several times with a
sharp skewer.
Cut in half and add to the syrup.
Reduce the heat, cover and simmer for 5 minutes.
Remove the figs from the syrup with a slotted spoon.
Set aside to cool. |
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4 |
Strain the syrup over the figs.
Allow to stand at room temperature for 1 hour before
serving. |
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