Cook the figs in this compote down until they can be spread with a knife or spoon. The compote is equally delicious as a condiment on a cheese plate, as an accompaniment for roast pork or as a spread on toast. If you’re giving this as a gift, include a card with serving suggestions.
About 6 cups
Active Time: 20 minutes |
Total Time: 2 hours 20 minutes
1 tablespoon canola oil or extra-virgin olive oil
1 large yellow onion, finely chopped
1/4 teaspoon salt
1 3/4 pounds dried Mission figs, trimmed and chopped
6 cups water
1/2 cup honey or lightly packed brown sugar
4 teaspoons aniseed or 3 whole star anise
Heat oil in a Dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add figs, water, honey (or brown sugar) and aniseed (or star anise). Bring to a simmer and cook, adjusting the heat as necessary to maintain a simmer, until the figs are starting to fall apart, 2 to 2 1/4 hours.
Let cool. Remove star anise, if using, and spoon the compote into airtight containers; refrigerate.
Per 2-tablespoon serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
14 g Carbohydrates;
1 g Protein;
2 g Fiber;
15 mg Sodium;
122 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 fruit
Tips & Notes
Make Ahead Tip: Refrigerate in airtight containers for up to 3 weeks.