FIG COMPOTE

Figs are very interesting fruit that their fruits and leaves have been depicted in many arts (e.g., Adam and Eve paintings) and surrounded with mysterious stories from medicinal remedy to poisoning substance. 

Figs have been growing since ancient times around the area of moderate climate in Asia and Europe. Their soft and honey flavor are goes well match to some savory ingredients like prosciutto ham to pungent anchovies to make great Italian classic starter.

Today prepared fig products are available all year around as baked goods, preserves and dried fruit, however we don’t see fresh fruits coming to the market so often in their season (early summer to early autumn in California). Because the fruit skins break up so easily once removed from the tree, so just don’t last long at room temperature, perhaps only a couple days.

Beside their fruit, leaves are also used as warping for olive oil marinated goat cheese, wrapping whole fish on the grill, and even their prumings are used in cooking fire to enhance the flavor. 

Figs may not be my favorite fruit but whenever I find nice looking fresh fruits, I enjoy making tart with almond cream filling, or this simple yet delicious compote, cooked in port wine. They can be kept in refrigerator for a month. Chilled fig compote is delicious dessert that served with just plain heavy cream, yogurt or vanilla ice cream.