Fig Compote

I have an unbelievable amount of figs right now. As in, I can’t keep up or possibly eat enough of them to keep my supply in check. So what happens when you have pounds and pounds of figs? Compote happens. DSC_1975

We’re very lucky because the new place we moved into has a large, beautiful fig tree and several (and by several I mean, like, forty) small baby fig trees. The small trees aren’t really producing yet but that big tree – well, it’s been keeping me busy.  The past week or so the tree has been peaking and I’ve been picking about a dozen figs every single day which means I have a giant bowl of figs sitting in my fridge at all times.

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I’ve been giving them away to anyone and everyone who wants some. I’ve given some to people at Crossfit, people at work, my mom…like I said, anyone! Still even though I’ve become a bonafide fig dealer, I’ve got more than I know what to do with. Anytime I’ve got an overabundance of fruit, I make compote or jam.

Fig compote is easy to make, relatively quick, and is good on just about anything. And if you’re curious about what makes it a compote versus a jam – well, compote tends to be much chunkier, cooked for a shorter amount of time, and doesn’t necessarily have sugar in it, like jam does. My favorite way to eat this compote? Straight from spoon to mouth.

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Fig Compote

Yields: 2 small jars

3 cups fresh figs, stems removed and quartered

juice of ½ lemon

½ tsp. ground cinnamon

1 tablespoon honey, optional (I find that it doesn’t need any sweetness but you may like it sweeter)

 

1. Place all ingredients in a small pot over medium heat. Cook, stirring often, until figs begin to soften and release their juices.

2. Mash figs with a potato masher or large spoon. Continue simmering over medium low heat until thick, about 20 minutes.

3. Place into jars, cool, and store in the fridge.