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