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.