← Back to Search Results
French
Fresh Fig and Madeira Compote

Photo by: Tina Rupp
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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%)
288mg
22mg
1g
44g
3g
50g
0mg (0%)
40mg (2%)
0g (0%)
0g (1%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
good-to-the-grain Good to the Grain
by Kim Boyce
spice Spice
by Ana Sortun
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
martin-yans-china Martin Yan's China
by Martin Yan
cook-with-jamie Cook with Jamie
by Jamie Oliver
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
food-to-live-by Food to Live By
by Myra Goodman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-sweet-life The Sweet Life
by Kate Zuckerman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?