Fresh Fig and Madeira Compote
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.
4 cups (32 ounces), serves 6 to 8
CostModerate
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Coursedessert
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Mealdinner
Taste and Texturefruity, sweet, winey
Type of DishCondiments, compote, dessert, fruit
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
- Ice bath
Instructions
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Prepare the compote:
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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.
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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.
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Serving Suggestions:
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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
