New This Month

Fig Compote

Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 2 cups dried Turkish figs, stemmed
  • 1/4 cup sugar
  • Zest and juice from 1 navel orange
  • 2 cinnamon sticks
  • 2 tablespoons red-wine vinegar
  • Salt and pepper


  1. In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.

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