New This Month

Lemon-Fig Compote


Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.

  • Yield: Makes about 2 cups

Photography: Kirsten Strecker

Source: Martha Stewart Living, April 2007


  • 3 small lemons (preferably Meyer), peel and pith removed, segments coarsely chopped, peel very thinly sliced
  • 1/2 cup granulated sugar
  • 4 green cardamom pods
  • 1 cinnamon stick
  • 1 whole clove
  • 2 tablespoons orange-blossom honey
  • 8 dried Turkish figs, halved
  • 2 teaspoons arrowroot mixed with 2 teaspoons water


  1. Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat.

  2. Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes.

  3. Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon.

Cook's Notes

Compote can be refrigerated up to 3 days.

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