Fig Compote With Lemon And Ginger
- 10m Prep Time
- 40m Cook Time
- 50m Ready In
6 to 8 servings Excellent with yogurt, as part of a cheese plate, or alongside roast duck.
Ingredients
- 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
- ¾ cup sugar
- 2 tablespoons lemon juice
- (1 to 2 tablespoons Cognac, brandy, or ruby port, to taste)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 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
- ¾ cup sugar
- 2 tablespoons lemon juice
- (1 to 2 tablespoons Cognac, brandy, or ruby port, to taste)
Let's Cook
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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
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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
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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)
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Step 4.
Serve warm or chilled. Store covered and refrigerated for up to 1 month.