SWEET AND SPICY FIG COMPOTE
Red pepper flakes add a surprisingly spicy twist to this typically sweet fig topping and it's the perfect accompaniment to your favorite cheese and a glass, or two, of wine.
Provided by hello angie
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 34.2 g, Fat 0.5 g, Fiber 4.2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 5.5 mg, Sugar 29.1 g
BAKED BRIE WITH FIG COMPOTE
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth.
- Preheat the oven to 375 degrees F. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal.
- Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature.
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
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
FIG AND ONION SPREAD
This is delicious spread on crackers or a sliced baguette with a smear of blue cheese. It can also be used as a topping for a wheel of warm brie. It's important to use a good quality aged balsamic vinegar in this recipe.
Provided by Thea McAbbott
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
- Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 4.6 g, Fat 2.3 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 3.9 g
DRIED PEAR AND FIG COMPOTE
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.
FIG COMPOTE WITH HONEY AND THYME
Steps:
- Place the water, honey, sugar and thyme in a large saucepan and bring to a boil. Reduce heat to a simmer and add the figs. Cook until figs are softened, about 10 minutes. Remove the figs to a bowl with a slotted spoon. Increase the heat and reduce the liquid to 1 cup. Let cool slightly and pour the liquid over the figs. Serve at room temperature.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 1 gram, Carbohydrate 160 grams, Fat 1 gram, Fiber 10 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 137 grams
FRESH FIG COMPOTE
My mom and dad have a huge fig tree in their backyard. Here is one of their many fig recipes they have collected over the years.
Provided by ratherbeswimmin
Categories Breakfast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine.
- Simmer for 5 minutes.
- Add in the figs and cook for about 2 minutes or until soft, turn once.
- Add curacao and stir to mix.
- Cool and serve in sherbert dishes.
ONION COMPOTE
Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.
Provided by Sharon123
Categories Weeknight
Time 1h10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat combine onions and honey.
- Cook slowly until caramelized, about 45 minutes.
- Add vinegar and stir.
- Add water and reduce to low heat.
- Cook uncovered until liquid has been absorbed.
- Onions are done when they are tender, have melted together,and are moist but not wet.
- (More liquid and cooking time may be needed.) Whisk in butter.
- Season.
- Let cool and store in a mason jar.
- When ready to use, reheat the compote over low heat and adjust seasoning.
- Onion compote will keep refrigerated for at least a month.
- Enjoy!
MOROCCAN FIG PORK ROAST
A succulent, savory and sweet pork roast, ideally served over a vegetable rice or couscous. I love using spices as much as possible, so in this experiment I used quite a few which I rubbed onto the pork roast before I seared it. I think it would be even better if you let the rub sit on the roast for an hour or so in the fridge prior to cooking.
Provided by michtrem
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
- Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
- Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 487.5 calories, Carbohydrate 6.1 g, Cholesterol 142.7 mg, Fat 29.8 g, Fiber 1.8 g, Protein 46.9 g, SaturatedFat 11 g, Sodium 304.5 mg, Sugar 2.1 g
BOURBON FIG COMPOTE
A sweet and tangy compote that is excellently paired with a blue cheese or Brie. Serve with crackers.
Provided by James Ryan Schubert
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 15.9 g, Fat 0.2 g, Fiber 2 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 13.7 g
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