Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Lemon-Fig Compote 5.0 (1) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 cups Use this recipe when making our Saffron Cakes with Lemon-Fig Compote. Ingredients 3 small lemons (preferably Meyer), peel and pith removed, segments coarsely chopped, peel very thinly sliced ½ 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 Directions 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. 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. 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. Print