Fig Compote With Lemon And Ginger

Let's Cook

1. Step 1.

   Combine in a medium saucepan: 1 pound dried figs, stems removed; 3 cups water; Zest of 1 lemon removed in wide strips with a vegetable peeler; One 2-inch piece ginger, peeled and thinly sliced

2. Step 2.

   Bring to a simmer, cover, and cook until the figs are plumped, 25 to 35 minutes. Add more water if needed to keep the figs covered. Add: ¾ cup sugar; 2 tablespoons lemon juice

3. Step 3.

   Simmer, uncovered, 5 minutes longer. Remove from the heat. If desired, stir in: (1 to 2 tablespoons Cognac, brandy, or ruby port, to taste)

4. Step 4.

   Serve warm or chilled. Store covered and refrigerated for up to 1 month.