- Course: Dessert
- Skill Level: Easy
- Cost: Moderate
- Favorited: 2 Times
Can be made ahead of time.
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.
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.
Nutritional information is based on 8 servings.