Prep 10 mins
Cook 10 mins
A soft fruity compote that works wonderfully in summer (when figs are in season) as well as during winter (when dried figs are more prominent). Fresh figs may be substituted for the dried, although they require a longer simmering period due to their higher moisture content.
- 1 lb dried fig, preferably light rather than dark
- 4 fluid ounces lemon juice
- 8 fluid ounces water
- 2 tablespoons sugar
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground cayenne pepper
- Trim hard stem ends off figs.
- Medium dice figs.
- Combine all ingredients in saucepan.
- Bring to a boil.
- Reduce to simmer.
- Simmer until liquid evaporated.
- Serve warm or cooled.