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.
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.
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.
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.