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Fresh Fig and Madeira Compote Recipe-16242

Photo by: Tina Rupp
Comments: 0


I use this compote as a sauce to accompany the Fresh Huckleberry and Fig Tart, and I also love to eat it with the Chocolate Bête Noire, as this dessert complements chocolate very well. You can also eat it without accompaniment, as my husband does whenever I bring some of this home and leave it in the refrigerator.

Yield: 4 cups (32 ounces), serves 6 to 8


  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 1 cup Madeira, medium sweetness
  • 1 cup sugar
  • 2 pounds (21 large) fresh figs
  • Pinch of salt

Special Tools and Pans:

  • Ice bath


Prepare the compote:

Run a paring knife down the center of the vanilla bean. Split it open with your fingers and use the knife to scrape the tiny black seeds into a medium-sized saucepan. Add the Madeira, sugar, vanilla bean, and salt. Bring to a boil over medium heat and simmer for 5 minutes.

Meanwhile, slice the hard tips off the figs and divide each fig into 4 even wedges. Add the fruit to the Madeira, as well as the vanilla extract if you aren’t using a vanilla bean. Simmer the figs over low heat for 15 to 20 minutes, stirring occasionally. Remove from the heat and transfer the compote to a bowl. Place the bowl in an ice bath to cool. Place in the refrigerator until you are ready to serve. Remove the vanilla bean before serving.

Serving Suggestions:

Serve this compote with a scoop of vanilla or chocolate ice cream. I also recommend the Dark Chocolate Sorbet and Vanilla Panna Cotta. The warm flourless Chocolate Bête Noire Cake is wonderful also.

© 2006 Kate Zuckerman

Note from Cookstr's Editors

Nutritional information is based on 8 servings.


Nutritional Information

Nutrients per serving (% daily value)

226kcal (11%)
42mg (4%)
2mg (4%)
8mcg RAE (0%)
0mg (0%)
40mg (2%)
0g (0%)
0g (1%)
0mg (3%)

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