Guaranteed to Make You A Fig Fan
Fresh figs are the cilantro of the fruit world.
People tend to either lust after them or loathe them.
If they grew up hating Fig Newtons, most likely they never even dared to bite into the plump, intensely sweet fresh version.
More’s the pity.
Because people, I’m here to tell you: Give fresh figs a chance, OK?
How can you not love a fruit so squishy soft, so uniquely gorgeous looking, and nearly port-like in flavor?
I sure do. That’s why when I was leafing through the new cookbook, “Good to the Grain” (Stewart, Tabori & Chang), which I recently received a copy of from the publisher, it was the recipe for “Fig Compote” that jumped out at me.
It’s a cinch to make using fresh figs, a little butter, a bit of honey, some dark brown sugar and a pinch of salt. It cooks in a flash on the stovetop, then under the broiler. In mere minutes, you have a compote that’s thick, glossy, and syrupy, almost like fig caramel sauce.
The book, by Kim Boyce, a former pastry chef at Spago and Campanile (both in Los Angeles), is all about baking with whole grains, particularly ones that are less familiar, such as amaranth flour and kamut flour.
Obviously, there are no grains in this compote. But it’s an ideal accompaniment to your morning bowl of oatmeal. wholegrain waffles or Boyce’s recipe in the book for barley porridge.
Or do what I like to do: While it’s still warm, spoon the fig compote over ice cream for an unforgettable treat that’s a perfect ending to even a fancy dinner party. If that doesn’t make a fig lover out of you, trust me, nothing will.
Fig Compote
(Makes 1 cup)
1/2 pound fresh figs
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons honey
Pinch of kosher salt
Preheat your broiler. Cut stem off each fig, slice fig in quarters, and set aside.
Add butter, brown sugar, and honey to a cast-iron pan or a medium broiler-proof saute pan. Cook for about 1 minute over high heat, stirring frequently, until syrup begins to bubble. Add figs and stir to coat them with the syrup.
Place pan under broiler to caramelize figs. Protecting your hand with an oven mitt or towel, swirl the pan a few times over the next 5 minutes to prevent sugar and figs from burning. The figs are done when the syrup is thickened slightly and amber in color, and the edges of the figs are dark and glossy. Remove the pan from the broiler and serve figs while they’re still warm.
From “Good to the Grain” by Kim Boyce
Another Figgy Good Recipe: Chicken Fricasse with Figs and Port Sauce
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Wednesday, 4. August 2010 5:49
A wonderful compote!
Cheers,
Rosa
Wednesday, 4. August 2010 6:10
‘Give fresh figs a chance’ – LOL! I love figs and this compote looks irresistible!
Wednesday, 4. August 2010 6:19
I do indeed like fresh figs! And I have even contemplated this exact recipe (I like the book!) Now I definitely want to make it.
Wednesday, 4. August 2010 7:39
It’s so hard to get nice fresh figs here, so I usually go for the dried ones. Great snack!
Wednesday, 4. August 2010 7:48
This looks really good! I am already a fig fan but now you have made me a bigger fan
Wednesday, 4. August 2010 8:11
I know exactly what you mean about figs being like cilantro–I fall in the bucket of folks that are obsessed with both. I could eat bunches of cilantro and bunches of figs and be happy as a clam. When figs come into season, I find myself buying more than I could ever eat, so this recipe is perfect! I have been trying a lot of things from Good to the Grain, but haven’t made it to the jams/compotes. Excited to try it!
Wednesday, 4. August 2010 8:59
I have never tried fresh figs, I don’t know why. I love the color of the flesh contrasted with their skin as pictured above. I’m simply going to have to try this and see if I can add it to my “I Love This Food” list.
Wednesday, 4. August 2010 9:05
I love figs but have been limited to Newtons and straight-up fresh. Definitely must try the yummy compote.
Wednesday, 4. August 2010 9:55
It took me awhile to get used to the mushy texture of a ripe fig, but I find cooking them either on a grill or like this into a compote is always a nice way to go!
Wednesday, 4. August 2010 10:31
This is the best way to eat figs. In one version, we tossed in a bit of balsamic, ginger and fresh orange zest which added nice flavor. It makes the figs pop!
Wednesday, 4. August 2010 10:31
I love fresh figs so much I usually hate to change its natural perfect taste by cooking it. Maybe I’ll sacrifice a few to try this recipe because you make it sound so irresistible, especially your recommendation to spoon it over ice cream. Sounds decadent!
Wednesday, 4. August 2010 10:51
Just looking at the photos makes me want to try this compote right away! It just sounds divine over ice cream.
Wednesday, 4. August 2010 11:28
I ADORE figs. I can eat 2 pints in one sitting if I could. I also love cilantro. The SO doesn’t like either of them. More for me! hah!
Wednesday, 4. August 2010 12:48
I’m not a fig fan but will use this as my excuse to become one. One half pound of fresh figs is on my shopping list!!
Wednesday, 4. August 2010 13:10
I actually grew up loving Fig Newton but don’t remember the last time I’ve had a fresh fig. This looks amazing!
Wednesday, 4. August 2010 15:35
I confess, I have never eaten figs. Now I don’t know if I should try cos I don’t like cilantro
Wednesday, 4. August 2010 16:30
I like figs, but I haven’t eaten any in a long time. I’ll have to make this compote and eat it with my oatmeal… Sounds amazing! I can almost taste it…
Wednesday, 4. August 2010 20:58
Wish we have fresh figs here… Would love to know how they taste like!
Oh well, meanwhile, i’ll just go snack on the dried ones..
Wednesday, 4. August 2010 21:00
Was there supposed to be a hyperlink to the cookbook? I think I’ve seen this cookbook being featured on 101 cookbook, too. Sounds like a great book.
Thursday, 5. August 2010 3:42
I was already a fig addict so having to LOOK at this and not being able to reach out and eat it – TORTURE!
Thursday, 5. August 2010 5:20
I absolutely love this cookbook! I think it is my favorite on the shelf right now, although I need to get busy making more from it.
Your photos of figs are beautiful! I didn’t care for them much until I started experiencing them more in desserts in Brazil. There were chopped figs on fruit pizzas and fig fillings in cakes. I learned to really enjoy them.
Thursday, 5. August 2010 6:52
Superb compote adore figs and it’s a classic in jam for breakfast! with butter
Cheers,
Gera
Thursday, 5. August 2010 7:39
Goodness, who doesn’t like figs? Crazy, I tell ya! Your compote looks fit for a king. Lush.
Thursday, 5. August 2010 7:55
hello figs! I’d like that last photo blown up and framed in my kitchen, it’s really really gorgeous. The book sounds interesting too, I love pastries but whole grains make me feel better!
Thursday, 5. August 2010 11:49
This sounds so good as a topping for ice cream! I have to try this with some local figs.
Thursday, 5. August 2010 18:53
I still remember how stunned I was the first time I had fresh figs – this was after growing up with Fig Newton’s mind you, so I could only go up! This compote sounds amazing and I am already dreaming of the possibilities.
Thursday, 5. August 2010 20:01
I did not know figs are the cilantro of the fruit world! How can that be? Ha but I have to confess the first time I tried figs, I did not know how to eat it. I scoop the flesh and eat it not knowing the skin can be taken as well. How stupid I am….:O
Thursday, 5. August 2010 21:12
Your photo of the compote is just gorgeous and makes me want to get to cooking my own batch. Did you know the fig is actually the flower of the fig tree, but it isn’t visible because it’s inside the fruit.The opening in the bottom end of the fig (the ostiole) is a special passage for the fig wasp to enter and pollinate the flower, after which the fruit grows seeds inside. Pretty interesting.
Thursday, 5. August 2010 22:54
although i’ve never tasted a fresh fig, i can state with certainty that it’s one of the most photogenic and presentable fruits in the world. note to self: try fresh figs!
Saturday, 7. August 2010 13:37
I do have some figs in the garden. Great way of cooking them. Thanks.
Saturday, 7. August 2010 14:40
This can only be described as food fit for the gods – and me.
Sunday, 8. August 2010 23:24
OMG! those figs you have there looked delicious, the ones here imported looked rather green and not too exciting
Monday, 9. August 2010 5:11
you know, normally I wouldn’t even think to try figs (I always thought they looked funny) but after reading this recipe- its making me change my mind
Monday, 9. August 2010 5:33
Oh, I LOVE figs and I grew up HATING Fig Newtons. I’m glad that someone finally convinced me to try an actually fig. Fig Newtons give figs a bad name,
Tuesday, 17. August 2010 17:26
I love and miss figs.
Can you cut the sugar on this recipe if you use super ripe figs?
Wednesday, 8. September 2010 13:57
it must be sooo delicious!
Friday, 8. October 2010 11:47
try it on pizza with caramellized onions and goat cheese . i kid thee not!
Monday, 21. March 2011 5:46
Hi! We’re not fortunate enough to get any fresh figs here in our country, but would frozen figs do for this recipe? If yes, would it be the same process?
Saturday, 30. July 2011 8:10
[...] fig compote. Fresh figs are good but kind of [...]
Wednesday, 24. August 2011 10:41
Just made the fig compote as instructed. Terrific! Then added some red wine and walnuts. Also successful! Now looking for a mango chutney recipe…
Sunday, 18. September 2011 9:04
I make ice cream and have been looking for the perfect way to create a rich and delicious fig mixture. You are a genius! I followed this recipe, (minus the caramelizing) and whipped goat cheese. Then combined into my ice cream base (proportions needed adjusting due to sugar in figs and fat in goat cheese) BUT it is a magical mix!!! Thanks so much.
Thursday, 22. September 2011 5:27
[...] Figgy Goodness: Fig Compote Share and [...]
Saturday, 24. September 2011 15:54
just made these – oh the smell! thanks for the quick, simple recipe!
Thursday, 6. October 2011 11:18
Loved the recipe and thanks for sharing!
Monday, 10. October 2011 12:59
1. how long does the compote last?
2. can I add grapes to it ? if so, do I just add the grapes, or sub 1.4s lb of figs for grapes
Monday, 10. October 2011 14:03
Chad: The compote should keep at least a week in the fridge. And sure, I don’t see why you can’t add grapes to the compote. You can probably do either — make it with all grapes or a mix of grapes and figs. Just note that the grapes will cook faster under the broiler, so watch them carefully.
Thursday, 10. November 2011 10:12
[...] doesn’t need recipes but I had bookmarked this one for a fresh fig compote when I was planning the menu. She took it and ran with it, first softening the figs on the stove [...]
Tuesday, 17. July 2012 10:50
Really delicious – thanks for the great recipe! Will be trying it over Greek yogurt for breakfast tomorrow morning with some walnuts on top!
Monday, 4. March 2013 19:04
Broiling now….I added dutch cinnamon to it….. you ought to smell my house now….absolutely devine. I look forward to have it with my Kefir yogurt for brekkie tomorrow or shall I have it tonight as dessert? Thank you for sharing.
Monday, 4. March 2013 20:40
Annikin: I think you should have a little for dessert tonight, then more for breakfast. After all, you can’t wait an entire night to try it. That would be a crime. Enjoy!