WHISKEY FIG COMPOTE

FIG COMPOTE – Makes 1 1/2 cups

6 ounces (about 22 whole) dried Mission figs, stems removed
1 cup sugar
3/4 cup water
1/4 cup golden rum
Juice from one LARGE lemon (about 3 tablespoons)
1/2 teaspoon PURE vanilla extract

  • Combine figs, sugar, water, and lemon juice in a medium saucepan and bring to a boil.
  • Reduce heat and simmer until the liquid has thickened slightly and has turned a rosy, golden shade, about 6-8 minutes.
  • Turn off the heat.
  • Stir in vanilla extract and cool the mixture for 10 minutes.
  • Transfer to a food processor and puree until smooth.
  • Serve on a nice sourdough crostini with cheeses, English muffin or use to fill cookies.
  • Store in a mason jar or airtight container in the refrigerator for up to a week.

OR

WHISKEY FIG COMPOTE – Makes 1 1/2 cups

7 ounces dried Mission figs, diced
1/4 cup white sugar
1/4 cup bourbon whiskey
1/4 cup balsamic vinegar
1/4 cup water
Juice from one LARGE lemon (about 3 tablespoons)
1 pinch salt

  • Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil.
  • Reduce heat and simmer until liquid reduces by half, about 30 minutes.
  • Cool before serving.
  • Serve on a nice sourdough crostini with cheeses, English muffin or use to fill cookies.
  • Store in a mason jar or airtight container in the refrigerator for up to a week.

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