Dried Pear And Fig Compote Recipes

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DRIED PEAR AND FIG COMPOTE

Provided by Alton Brown

Categories     condiment

Time 1h45m

Yield about 2 cups

Number Of Ingredients 12



Dried Pear and Fig Compote image

Steps:

  • Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

4 ounces (about 3/4 cup) dried figs, roughly chopped
4 ounces (about 1 cup) dried pears, roughly chopped
1 cup apple cider
1/2 cup white wine
2 tablespoons orange blossom honey
6 whole cloves
1 stick cinnamon
1 star anise pod
1/2 vanilla bean
1 (1-inch) strip lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

PEAR COMPOTE

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0



Pear Compote image

Steps:

  • Bring 1/2 cup dry white wine, 1/2 split vanilla bean, 1 star anise pod and a pinch each of salt and pepper to a simmer; cook until reduced by half, 4 minutes. Add 2 tablespoons sugar, 2 chopped peeled pears and 3 tablespoons water; simmer 8 more minutes. Add 1/4 teaspoon chopped thyme, increase the heat and simmer until syrupy, 1 to 4 minutes. Let cool.

FIG AND PEAR CRUMBLE

Make and share this Fig and Pear Crumble recipe from Food.com.

Provided by breezermom

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13



Fig and Pear Crumble image

Steps:

  • Remove the stems from the figs; quarter the figs. Place figs in a small bowl; add hot water to cover. Let stand 20 minutes; drain and set aside.
  • Place the pear wedges in a large bowl. Sprinkle with 1/3 cup sugar, melted butter, 1 tbsp flour, salt, and 1/4 tsp cinnamon; toss well.
  • Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
  • Combine 1 cup flour, brown sugar, 1/4 cup sugar, and 1/4 tsp cinnamon in a medium bowl; stir well. Cut in 1/3 cup butter with a pastry blender until the mixture is crumbly; sprinkle over the figs and pears.
  • Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 527.8, Fat 14.8, SaturatedFat 9, Cholesterol 37.3, Sodium 109.2, Carbohydrate 101.2, Fiber 9.3, Sugar 68.8, Protein 4.1

7 1/2 ounces dried figs
5 fresh pears, peeled and cut into 8 wedges
1/3 cup sugar
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/3 cup unsalted butter
whipped cream or ice cream

DRIED FRUIT COMPOTE

Provided by Joe Gannon

Categories     Condiment/Spread     Sauce     Fruit     Vegetarian     High Fiber     Prune     Pear     Apricot     Fall     Calvados     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 6



Dried Fruit Compote image

Steps:

  • Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.

12 dried pitted prunes
12 dried apricot halves
6 dried pear halves, cut into 1/2-inch pieces
1 3/4 cups apple juice
2 tablespoons sugar
1 tablespoon Calvados (apple brandy) or brandy

FIG COMPOTE

Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6



Fig Compote image

Steps:

  • In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 115 g, Fiber 4 g, Protein 1 g

2 cups dried Turkish figs, stemmed
1/4 cup sugar
Zest and juice from 1 navel orange
2 cinnamon sticks
2 tablespoons red-wine vinegar
Salt and pepper

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