Fig-Anise Compote

Fig-Anise Compote

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From: EatingWell Magazine, November/December 2010

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.

Ingredients 48 servings

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Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil or extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • ¼ teaspoon salt
  • 1¾ pounds dried Mission figs, trimmed and chopped
  • 6 cups water
  • ½ cup honey or lightly packed brown sugar
  • 4 teaspoons aniseed or 3 whole star anise


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  1. 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 2¼ hours.
  2. Let cool. Remove star anise, if using, and spoon the compote into airtight containers; refrigerate.
  • Make Ahead Tip: Refrigerate in airtight containers for up to 3 weeks.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 56 calories; 0 g fat(0 g sat); 2 g fiber; 14 g carbohydrates; 1 g protein; 2 mcg folate; 0 mg cholesterol; 11 g sugars; 3 g added sugars; 2 IU vitamin A; 0 mg vitamin C; 30 mg calcium; 0 mg iron; 15 mg sodium; 122 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit

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