Fig-Anise Compote

November/December 2010

Your rating: None Average: 3.4 (11 votes)

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.

Fig-Anise Compote

Makes: About 6 cups

Active Time:

Total Time:


  • 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


  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 2 1/4 hours.
  2. Let cool. Remove star anise, if using, and spoon the compote into airtight containers; refrigerate.

Tips & Notes

  • Make Ahead Tip: Refrigerate in airtight containers for up to 3 weeks.


Per 2-tablespoon serving: 56 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrates; 3 g added sugars; 1 g protein; 2 g fiber; 15 mg sodium; 122 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 fruit

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